• 26 Ratings

Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.

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  • Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.

  • In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.

  • In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.

Reviews

26 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 1