Warm Bacon, Mushroom, & Egg Salad

I generally don’t make salads for dinner, but this recipe is surprisingly satisfying as a quick weeknight meal. To start, it’s served warm, which I always find preferable to cold dishes for supper (especially in the middle of winter). The crispy bacon and sautéed mushrooms add a nice meatiness and their drippings form a quick vinaigrette when mixed with some balsamic vinegar. A fried egg gets broken over the top so that some of the yolk mixes into the greens and bits of white get into most bites. It’s a unique and tasty way to eat a spinach salad and would also make a fun side dish for a more elaborate feast.

Warm Bacon, Mushroom, & Egg Salad:

• Dice 5 strips of thick-cut bacon* and place into a skillet with 1 tbsp. olive oil.
• Cook bacon over medium-high heat for 5-10 minutes, or until crisp and most of its fat has rendered.
• Remove bacon with a slotted spoon and set aside.
• Remove 1 tbsp. bacon fat into a small bowl and set aside.
• Add 1 thinly sliced shallot to the pan with the rest of the bacon drippings and cook for 2-3 minutes, or until soft.
• Add in 8 oz. thinly sliced shiitake mushrooms** and cook for 5 minutes, or until softened. Season with salt and pepper.
• Add in 1/2 c. water and scrape any brown bits from the bottom of the pan.
• Let liquid reduce by at least half, then stir in 3 tbsp. balsamic vinegar.
• Check for seasoning and acidity, adding more vinegar or olive oil to achieve the right balance.
• Stir the bacon bits back in and pour the mixture over 5 oz. baby spinach and toss to coat.
• Meanwhile, heat reserved bacon fat in a small skillet over medium heat.
• Crack one egg in the pan, season with salt and pepper, and flip once, until whites are cooked and yolk is still runny.
• Slide egg over the salad and break into pieces. Toss once more and check for seasoning.
• Divide onto plates and serve.

Serves two (main course)

Serves four (side dish)

*About 1/3 lb. total.

**Or any type of mushroom you like. Discard any tough stems.