You can poach the eggs a few hours before composing the salad. Immediately place them in an ice-water bath to stop the cooking, then keep in a bowl of cool water (it should just reach the tops of the eggs). Reheat briefly in a pan of barely simmering water.
Recipe information
Yield
serves 4 as a main course
Ingredients
Preparation
Step 1
Fill a large skillet with 1 1/2 inches water. Heat over medium just until bubbles appear on bottom; stir in 1 tablespoon vinegar. Poach eggs.
Step 2
In a medium saucepan, cook bacon over medium-high heat, turning occasionally, until browned, 4 to 6 minutes; use a slotted spoon to transfer to a paper towel–lined plate. Cook shallot in rendered bacon fat until soft, about 2 minutes. Carefully add remaining 1/2 cup vinegar, and boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
Step 3
In a large bowl, toss spinach with bacon and hot vinaigrette. Divide among four plates; top each with a poached egg. Serve immediately.
