You will need (for 4 people):
1/2 cup plus 1 Tbs white-wine vinegar
4 large eggs
6 slices of bacon, cut into 1/2-inch pieces
1 shallot, minced
Coarse salt and freshly ground pepper
12 ounces baby spinach (about 12 cups)
Step 1: Fill large skillet with 1 1/2 inches of water and heat over medium until bubbles appear on the bottom; stir in 1 tablespoon vinegar. Poach eggs.
** Now this is really difficult and I've never had much luck so I decided to just fry my eggs over medium at the end. But, if you'd like to give it a try, here are some tips.
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 the hot vinaigrette. Divide among four plates: top each with a poached egg (in my case, fried egg or two!). Serve immediately!
I added cherry tomatoes to the spinach and piled the salad on top of two pieces of toasted whole grain Costco bread to make it more of a main meal.
The finished product:
