Spinach Salad with Fried Egg, Bacon, and Potatoes

By PineyCook

Ingredients

• 4 tablespoons olive oil
• 4/6 slices thick bacon, chopped
• 2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
• Coarse salt and ground pepper
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 shallot, minced
• 2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
• 2 ounces Parmesan, shaved with a vegetable peeler
• 4 large eggs

Preparation

Step 1

Heat a large nonstick skillet and cook back until crispy. Remove with slotted spoon to paper towels and drain. In same skillet, remove all but a trace of the bacon fat and heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes. Add the shallots during the last two minutes and sauté with the potatoes.

Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, and mustard; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.

When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Add reserved bacon. Toss salad until spinach is slightly wilted, and divide among four plates.

Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.