Warm Spinach Salad with Poached Eggs

Name: Warm Spinach Salad with Poached Eggs
Yield: serves 4 as a main course
Ingredients: 1/2 cup plus 1 tablespoon white-wine vinegar; 4 large eggs; 6 slices bacon (6 ounces), cut crosswise into 1/2-inch pieces; 1 shallot, minced; Coarse salt and freshly ground pepper; 12 ounces baby spinach (about 12 cups)

December 22, 2011

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.

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