6 cups baby spinach leaves, thoroughly washed
3 rashers bacon, cut crosswise into strips 1/2 inch wide
6 eggs
1/2 cup good-quality white wine vinegar
1 tsp. sugar
salt
freshly ground black pepper
3/4 cup croutons, optional
Put the spinach leaves in a large heatproof salad bowl and set aside.
Scatter the bacon strips in a nonstick skillet.
Place the pan over medium-low heat.
Cook the bacon, stirring occasionally, until the strips are evenly browned and crisp, 5 to 7 minutes.
With a slotted spoon or spatula, remove the strips to paper towels to drain, then add them to the salad bowl with the spinach.
Pour all but 2 tablespoons of the rendered bacon fat into another nonstick skillet.
Heat the fat in the second skillet over medium heat.
One at a time, carefully crack each egg on the edge of the skillet and then open the shell just over the cooking surface, gently letting the egg fall into the skillet without breaking the yolk.
Fry the eggs, in batches if necessary to avoid overcrowding, until the whites are firm and the yolks are heated through but still runny, about 3 minutes, spooning some of the hot fat over each egg to help it cook evenly.
While the eggs are cooking, raise the heat to medium-high under the first skillet with the 2 tablespoons of bacon fat.
Add the white wine vinegar and, with a wooden spoon, stir and scrape to deglaze the pan deposits.
Simmer briskly until the vinegar reduces by half.
Stir in the sugar and season to taste with salt and pepper.
Pour half of the hot bacon dressing over the spinach, add croutons if you like, and toss well.
Divide the salad evenly among 6 serving plates, arranging it in a loose mound on each plate.
With a spatula, transfer a hot sunny side-up egg to each mound of spinach.
Drizzle the remaining hot dressing over the eggs and serve immediately.
Sugar: 1g
:
Calcium: 57mg
Calories: 138kcal
Carbohydrates: 5g
Cholesterol: 171mg
Fat: 9g
Fiber: 1g
Iron: 2mg
Potassium: 258mg
Protein: 8g
Saturated Fat: 3g
Sodium: 187mg
Vitamin A: 3051IU
Vitamin C: 8mg
