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This breakfast salad begins with a simple foundation: fresh spinach leaves washed thoroughly and spun dry, ready to wilt in a hot skillet. A handful of crisp bacon slices hits the pan first, releasing smoky aroma and savory oils that flavor the greens without needing heavy sauces. As the bacon renders, a clove of garlic glints in the oil, gently blooming to add depth. The spinach is added in batches, absorbing the bacon fat and softening into ribbons of emerald greens. The timing is crucial; you want the leaves to just wilt, retaining their bright color and a mild bite that pairs beautifully with the rich meat.

While the greens soften, prepare a poached egg with precision. A shallow pan of simmering water, a splash of white vinegar, and a gentle swirl create a delicate nest for the egg. The goal is a yolk that remains molten at the center, ready to ooze luxuriantly over the greens once cut. If you’re short on time, a fried egg with a perfectly set yolk can stand in as well, though poaching elevates the dish with a silken layer. The vinaigrette, modest in amount but bold in flavor, should be whisked separately to emulsify sherry vinegar or dry sherry with olive oil, a pinch of salt, and a whisper of pepper.

The sherry vinaigrette begins with a measured splash of sherry vinegar, whose fruity notes brighten the greens. Whisk in extra-virgin olive oil slowly to create a glossy emulsion that clings to each leaf. A touch of Dijon mustard adds a subtle bite, while a teaspoon of honey rounds the acidity without masking the greens’ fresh flavor. Salt and pepper are adjusted to taste, with a small amount of finely minced shallot working its way into the mix. This dressing should be bright but not overpowering, so the spinach’s sweetness remains the star.

Finally, compose the plate with tenderness. Spoon the warm bacon and wilted spinach onto a shallow dish, creating a bed that can cradle the poached egg. Drizzle the sherry vinaigrette in a light, zigzag pattern to avoid drowning the vegetables. The poached egg is perched on top, its yolk waiting to be pierced by a fork, releasing a luscious pool that mingles with the savory greens and smoky bacon. A light grind of pepper adds a final aromatic note, and a tiny pinch of flaky salt can heighten the egg’s savoriness. The arrangement should look inviting and feel comforting.

This recipe thrives on flexibility. If you prefer turkey bacon or pancetta, replace the pork with your favorite cured option for a different smoke level. For a vegetarian version, skip the bacon and add toasted almonds or walnuts for crunch and a splash of miso or mushroom soy to evoke savoriness. The greens can be swapped for young kale or arugula if spinach is scarce, and the poached egg can be omitted for a lighter prep, though the dish loses some of its signature indulgence. The vinaigrette scales well, so you can adjust brightness by using more or less sherry, depending on what the pantry provides.

The dish pairs beautifully with a slice of crusty bread or a light grain like freekeh or farro, which catches the dressing and egg yolk. If you’re watching sodium, use a lower-sodium bacon and cap the salt in the vinaigrette. For a dairy-free approach, skip butter or cheese accompaniments and let the egg yolk provide a creamy texture. Leftovers can be refrigerated for up to two days, though the greens will wilt further; reheat gently or enjoy cold as part of a hearty morning bowl. The key is maintaining balance between crisp textures, greens’ mild bitterness, and the yolk’s unctuous silkiness.

Start by warming a skillet over medium heat and cooking the bacon until it renders fat and crisps around the edges. Remove the bacon to drain on paper towels, reserving the fat. In the same pan, add the garlic briefly to perfume the oil, then pile in the spinach, stirring until just wilted. The poached egg can be prepared concurrently in gently simmering water with a hint of vinegar. Meanwhile whisk together the vinaigrette with sherry, olive oil, mustard, shallot, salt, and pepper. The flavors should stay bright and clean, so avoid over-seasoning early.

To finish, scatter the greens with the crispy bacon pieces and nestle the poached egg atop. Drizzle the sherry vinaigrette lightly, allowing the yolk to mingle with the dressing as it breaks. A final dusting of pepper highlights the dish’s aroma, while a whisper of lemon zest can lift the overall sensation if you desire a touch more brightness. The preparation time remains short, making this a practical yet luxurious choice for weekend breakfasts or midweek meals when you want something comforting and satisfying.

The flavor profile centers on a gentle contrast: the spinach’ earthiness, the bacon’s smoky salt, and the egg’s creamy richness. Sherry vinegar contributes a nuanced sweetness that complements the greens rather than overpowering them. The vinaigrette’s body should be light enough to coat without pooling, ensuring every bite delivers a balanced chorus of textures. This approach makes the dish forgiving for cooks of varying experience, as long as the greens are properly wilted and the egg is done to your preferred degree of set. Enjoy with a hot cup of tea or coffee for a complete morning ritual.

If you’re feeding a crowd, scale up by sautéing larger batches of spinach and bacon in a bigger skillet, then keep them warm in a low oven while you poach eggs. Prepare the vinaigrette in advance and re-whisk just before serving to restore its shine. This method ensures consistent results across several servings and reduces last-minute stress. Remember that timing is everything; the greens should nap beneath the bacon, not drown in dressing, to preserve their texture and color.

The nutritional advantages are notable: leafy greens supply iron and folate, while eggs contribute high-quality protein and healthy fats. Bacon adds flavor and a modest amount of fat, so portion control can help balance the meal. The vinaigrette’s olive oil provides heart-friendly fats, making this breakfast feel indulgent without losing its healthful edge. As with many evergreen recipes, the beauty lies in its adaptability: you can tune the protein, greens, and dressing to suit dietary needs or seasonal availability while preserving the core concept—warm greens, a runny yolk, and a bright, glossy vinaigrette.

In everyday life, prepare the components ahead of time to streamline mornings. Wash and dry the spinach the day before, keep the bacon sliced and ready, and whisk the vinaigrette in advance. When you’re ready to eat, simply reheat the greens lightly, finish with the poached egg, and drizzle with dressing for an instant comforting breakfast that feels both timeless and contemporary. This approach rewards planning and encourages you to craft a morning ritual around a dish that nourishes body and mood alike, setting a positive tone for the day.