| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh bacon; chopped |
| 2 |
tb |
Pommerey Mustard |
| 2 |
tb |
Sherry vinegar |
| 2 |
ts |
Honey |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
lb |
Fresh baby spinach; cleaned and patted |
|
|
; dry |
| 1 |
c |
Thinly sliced red onions |
| 4 |
|
Poached eggs; warm |
INSTRUCTIONS
In a saut. pan, over medium heat, render the bacon until crispy, about 6 to
8 minutes. Remove the bacon with a slotted spoon and reserve the oil. Set
the bacon aside. Combine the reserved bacon fat, mustard, vinegar, and
honey. Blend until smooth. Season with salt and pepper. In a large mixing
bowl, toss the spinach and red onions with the vinaigrette. Season with
salt and pepper. Mound the greens in the center of each plate. Season with
salt and pepper. Garnish each salad with the eggs and crispy bacon.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 345 Calories (kcal); 20g Total Fat; (52% calories from fat);
25g Protein; 16g Carbohydrate; 846mg Cholesterol; 561mg Sodium Food
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC61
Converted by MM_Buster v2.0n.
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