This is a great, light salad recipe we got from beautiful, charming and funny Melissa Clark from the New York Times. We made some change to adjust it: For breakfast, shallots are great, for dinner, onions are a good choice instead.
Bacon (extra thick) or pancetta, 2 ounces
Garlic, 2 cloves, minced
Olive oil, 1/4 cup, plus 1 tbsp to sauté the bacon or pancetta
Onion (red) or shallot, 1/3 cup, finslky chopped
Vinegar (red wine), 2 tsp
Scallions, 2, finalky chopped
Salt (sea), 1/4 tsp
Spinach or kale, 6 cups, chopped
Thyme, 1 tbsp, fresh
White pepper, 1/4 tsp
Place vinegar, garlic, salt and pepper in a large bowl, adding 1/4 cup oil while slowly whisking to form emulsion. Add chopped onions, spinach and thyme, and toss well. Divide onto two plates.
Over medium heat, sauté bacon in 1 tbsp oil for 4 minutes, until brown. Transfer bacon to the spinach bowls and toss well. Add scallions to the bacon fat and saute for 1 minute. Place the eggs gently in the skillet and fry for 2 minutes, spooning oil over the egg whites.
Place two eggs on top of each salad. Serve.
Note: If you prefer poached eggs, just bring a little water–about 2 inches–to a boil, which takes five minutes. Bring to a simmer, gently place eggs in water, and cook for 3 minutes. With a slotted spoon, remove eggs and place them on top of the spinach salad. Place sautéed scallions with some oil on top of the eggs.
SOPHISTICATED CULINARY by Lucas Eller