Spinach Salad With Bacon And Eggs Recipe

I built a spinach salad with egg starring crisp spinach, smoky bacon, soft-cooked eggs and a garlicky dressing that hides a clever twist.

You will love this spinach salad with bacon and eggs and a rich, garlicky dressing! No, you won’t want it for breakfast..

I keep getting surprised how a pile of baby spinach and crisp bacon feels like the smartest thing I made all week. I eat it when I need something sharp and honest, not frou-frou.

I call it my Spinach Egg Bacon Salad when i’m being dramatic, and a single Boiled Egg tucked into the bowl somehow makes the whole thing click. It’s messy, a little bold, and you will probably make it again tomorrow.

Ingredients

• Baby spinach: leafy, good source of fiber and iron, mild fresh taste
• Bacon: salty smoky fat adds crunch and savory depth, heavy in protein
• Eggs: creamy yolks bring richness, high quality protein and satiating fat
• Red onion: sharp bite, adds sweet tang when marinated, low calories
• Extra virgin olive oil: heart healthy monounsaturated fat, smooth fruity finish
• Red wine vinegar: bright acid, wakes flavors, gives that pleasant tang
• Honey: small sweetness boost, balances acid, use sparingly for lighter dressing
• Feta or goat cheese: salty creamy crumble, adds tang and some protein

Ingredient Quantities

• 8 cups baby spinach (about 8 oz)
• 6 slices bacon, chopped
• 4 large eggs, hard boiled and peeled
• 1 small red onion thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic minced
• 1 tablespoon reserved bacon drippings or rendered bacon fat
• 1 teaspoon honey
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup crumbled feta or goat cheese (optional)

How to Make this

1. If your eggs arent already done, place 4 large eggs in a pot, cover with cold water, bring to a boil, then lower heat and simmer 9 to 10 minutes; transfer to an ice bath, peel and quarter.

2. Chop 6 slices of bacon into bite sized pieces and cook in a skillet over medium heat until crisp, about 6 to 8 minutes, stirring so it browns evenly.

3. Turn off the heat and spoon out 1 tablespoon of the warm bacon drippings into a small bowl, then drain the cooked bacon on paper towels. Dont toss the rest of the fat if you want to save it for another use.

4. In the small bowl with the bacon drippings whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 teaspoon honey, and salt and freshly ground black pepper to taste. Whisk hard or shake in a jar until emulsified and taste, adjusting vinegar or honey if needed.

5. Put 8 cups baby spinach (about 8 oz) in a large bowl and add 1 small red onion thinly sliced.

6. Add the warm bacon to the spinach so the heat slightly wilts the leaves and releases more flavor, then pour the dressing over everything.

7. Gently toss the salad so the spinach and onion are coated, be careful not to mash the eggs later.

8. Arrange the quartered hard boiled eggs on top, sprinkle the drained crisp bacon over the salad, and crumble 1/4 cup feta or goat cheese over if using.

9. Finish with another grind of black pepper and a quick taste for salt, remember bacon and feta are salty so you may not need much more, then serve immediately.

Equipment Needed

1. Large pot for boiling the eggs
2. Large mixing bowl for the ice bath and to toss the salad in
3. Skillet or frying pan for cooking the bacon
4. Small bowl or jar with a lid for whisking or shaking the dressing
5. Whisk or a fork to emulsify the dressing
6. Chef’s knife for slicing the onion and chopping bacon if needed
7. Cutting board
8. Slotted spoon or tongs to lift eggs and transfer bacon
9. Measuring spoons and a tablespoon, plus paper towels for draining the bacon, dont overthink it

FAQ

Spinach Salad With Bacon And Eggs Recipe Substitutions and Variations

• Bacon: pancetta or prosciutto (same salty, crisp up in the pan), turkey bacon (leaner, may need 1 tbsp olive oil), smoked tempeh (vegan option; slice and pan-fry with a splash of soy and liquid smoke).
• Hard boiled eggs: soft‑boiled or poached eggs if you want runny yolks, sliced avocado for creaminess, or a can of rinsed chickpeas for a vegan protein swap.
• Red wine vinegar: apple cider vinegar or white wine vinegar (use equal amounts), fresh lemon juice for brightness, or a touch of balsamic if you want it sweeter (use a bit less).
• Crumbled feta/goat cheese: shaved Parmesan or ricotta salata for salty tang, crumbled blue for more bite, or toasted walnuts/almonds for a nutty, dairy free crunch.

Pro Tips

1) Chill the eggs completely before cutting, and use a very sharp knife that’s wiped between slices so the whites dont tear. An egg slicer works great too if you have one, it makes them look way cleaner than hacking at them.

2) For more flavor and even wilting toss the spinach and drained bacon together in the warm skillet off the heat for 20-30 seconds before you dress it, then transfer to the bowl. That little extra contact with the fat warms the leaves and helps the dressing stick, without overcooking anything.

3) Want a perfect, non-separated dressing every time? Warm the reserved bacon fat a tad so it blends with the oil, add the mustard first as your emulsifier, then whisk or shake hard in a jar. If it breaks, drop in a teaspoon of warm water and whisk, it usually brings it back.

4) Save time and control salt by doing things ahead: crisp the bacon and freeze any extra drippings in an ice cube tray for future recipes, hard boil the eggs a day early and keep them chilled, and dont add any extra salt until youve tasted the finished salad since the bacon and feta already pack a lot of salt.