Demarle at Home

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Spinach Salad with Poached Eggs


  • 8 slice thick-cut smoked bacon, cooked crisp and broken up in small pieces, reserve bacon fat
  • 1 package button mushrooms
  • 1 medium red onion, chopped
  • 4 large eggs
  • 2 1/2 TBL Traditional Balsamic Vinegar
  • 1 TBL extra virgin olive oil
  • 1 1/2 tsp French Pantry Honey Mustard
  • 1/2 tsp kosher salt
  • 12 cup baby spinach
  • 12 oz. mixed cherry tomatoes


Heat 1 1/2 TBL of bacon fat over medium-high in the same skillet in which you cooked the bacon. Add mushrooms and cook 4 to 6 minutes, stirring frequently until lightly browned. Add onion and cook 1 to 2 minutes, stirring frequently. Transfer mixture to a large mixing bowl.

Poach the eggs. Using the microwave cooking one egg at a time: Fill the Mini Round Flexipan or a microwaveable bowl with 1/2 cup of water. Add a tsp of white vinegar to the water. Crack the egg in a separate bowl. Carefully slide into the water. Cover with the Octagonal Silpat or a saucer and microwave for about 1 minute or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg.

In the same skillet over medium heat, whisk Balsamic Vinegar, remaing 1 1/2 TBL bacon fat, olive oil, mustard, and salt until well blended and warmed through. Add spinac to mushroom mixture in bowl and pour warm dressing over; toss to coat. Add tomatoes and reserved bacon pieces. Divide salad into 4 servings. Top each with a poached egg; season with salt and freshly ground black pepper to taste.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
United States