Warm spinach, bacon, and egg salad recipe

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  • Yield: 4 Servings


  • 4 to 6 large handfuls spinach leaves
  • Maple-mustard dressing
  • 1 small red onion or 1 shallot, sliced
  • Sprouts: broccoli, onion, and clover are good choices
  • 1 cup coconut bacon (optional)
  • 4 to 8 large eggs (1 to 2 per person, as desired)
  • Flaky sea salt and freshly cracked black pepper
How to Make It
  1. Put the spinach in a large bowl, pour the dressing over it, and toss to combine. Add the sliced onion. Divide the salad among individual plates, and sprinkle with sprouts and the coconut bacon.
  2. Soft-boil or poach the eggs, whichever you prefer. Put them on top of the greens, and season with flaky sea salt and cracked black pepper. Serve immediately.

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