SWEET POTATO, BACON, SPINACH SALAD W/FRIED EGGS
This is so nice for brunch, but how about dinner? I happen to love eggs for dinner. The smoky bacon, sweet potatoes, and fresh spinach and the sweet honey balsamic vinaigrette make this a wonderful egg dish. And if you don't want to make your own vinaigrette, there are several good store brands available these days. Now, I personally like to serve mine over a toasted thick slice of Italian bread, but that is optional. It is such a nice dish and not difficult to make.
Provided by SarasotaCook
Categories Breakfast
Time 30m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- Honey Balsamic Vinaigrette -- In a small bowl, measuring cup or tupperware container (which I like because you can put the lid on, shake and it is done), add the vinegar, oil, honey, salt and pepper to taste. Whisk well, or shake and set off to the side. This makes a bit more than you need but it is a great simple dressing.
- Bacon Potato Base -- To a medium non-stick pan, add the bacon and slowly render on medium / medium high heat. Cook until golden brown and crispy, then remove to a plate lined with a paper towel to drain. The bacon will create enough drippings so you will not need to add any additional oil. In the same pan, you want to keep about 1 - 1 1/2 tablespoons of the bacon fat to saute the sweet potatoes and onions. Keep on medium / medium high heat and add the onion, sweet potatoes and garlic and stir well to combine with the bacon drippings and saute until the everything is tender; it should take around 8-10 minutes. Season with salt and pepper. Cover and remove from the heat while you make the eggs.
- Eggs -- Add the butter to a large frying pan (non-stick) and bring to medium heat. Add the four eggs (I prefer to use room temperature eggs vs ice cold eggs), season with salt and pepper and cook slowly, you don't want them to burn. My secret -- after you add the eggs and the whites set, I add a little water to the bottom of the pan. This ensures that they don't burns, and adds a poached like quality without actually poaching. Don't add much, just 1/4 or a bit more. That is just my trick, but how you like your eggs is up to you. I like a nice runny yolk, but the white should be firm but not crispy.
- Salad -- In a large bowl add the spinach and the potato, bacon mixture and toss gently. The heat of the potatoes will slightly wilt the spinach.
- Serve -- Now if you are like me, I enjoy mine over a piece of the toast on the bottom of the salad and egg, but that is completely optional. Add the spinach and potato salad to the plate and top with one of the fried eggs. Drizzle the vinaigrette over the top and ENJOY this wonderful dish!
SWEET POTATO SALAD WITH BACON
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a pot over medium heat and cover them with water. Bring to a boil then salt the water and cook until just tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Heat a small pan over medium-high heat and drizzle in some extra-virgin olive oil. Add the bacon and cook until just about crisp. Add the stock to the pot with the potatoes along with the vinegar and hot sauce and stir over low heat until combined. Turn off the heat and season with paprika and salt and pepper, to taste. Transfer the potatoes to a serving bowl and stir in chopped onions, celery and parsley. Dress the salad with a liberal drizzle of extra-virgin olive oil and serve immediately.
SPINACH BACON SALAD WITH HARD COOKED EGGS
A little bit sweet, a little bit salty-this classic salad is delicious. Look for bags of prewashed spinach to get this on the table faster.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 3 tablespoons bacon drippings from skillet (if fewer than 3 tablespoons remain, add enough vegetable oil to drippings to equal 3 tablespoons).
- Add oil, onions, sugar, salt and pepper to drippings in skillet. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are slightly softened. Stir in vinegar.
- Place spinach in very large bowl. Pour warm dressing over spinach; toss to coat. Arrange egg slices on top. Crumble bacon and sprinkle on top. Serve immediately.
Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g
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