Warm salad with spinach, poached egg, fried sausages and bacon
2 servings
30 minutes
Warm salad with spinach, poached egg, fried sausages, and bacon is an exquisite dish of French cuisine that combines the tenderness of greens with the rich flavor of meat ingredients. This salad originated as part of bistro tradition, where the balance of textures and flavors is valued. Crispy croutons complement the softness of spinach, while aromatic smoked sausages and bacon add depth and richness. The poached egg with its velvety center ties all components together, while a hint of sherry vinegar adds sophistication. Perfect as a standalone dish for a cozy breakfast or light dinner, it offers gastronomic pleasure with each bite.
1
First, prepare all the ingredients. Chop the onion, mushrooms, and bacon into small pieces (about 5 mm). Cut the sausages into larger pieces. Trim the crusts off the bread and cut it into cubes (5 mm) - croutons. Place spinach and watercress on 2 large plates, removing the tough stems.
- Onion: 1 head
- Mushrooms: 50 g
- Smoked bacon: 8 pieces
- Smoked pork sausages: 75 g
- White bread: 2 pieces
- Spinach: 110 g
- Garden cress: to taste
2
Cook poached eggs.
- Chicken egg (large): 4 pieces
3
While the eggs are boiling, place a pan on the heat, add 1 spoon of oil, heat it well and fry the croutons, stirring, until crispy and golden — for 1–2 minutes. Then transfer them to a paper towel.
- Extra virgin olive oil: 2 tablespoons
- White bread: 2 pieces
4
Pour the remaining oil into the pan, heat it well, and add the bacon, onion, and sausages. Stir and fry on high heat until browned.
- Extra virgin olive oil: 2 tablespoons
- Smoked bacon: 8 pieces
- Onion: 1 head
- Smoked pork sausages: 75 g
5
After 4 minutes, add the mushrooms, stir, and fry for a couple more minutes. Finally, add pepper, drizzle with sherry and sherry vinegar. Let it simmer for a few seconds.
- Mushrooms: 50 g
- Freshly ground black pepper: to taste
- Dry sherry (fino/manzanilla): 3 tablespoons
- Sherry vinegar: 1.5 tablespoon
6
Place the eggs on top of the salad, drizzle with sauce around, and sprinkle with croutons.
- Chicken egg (large): 4 pieces
- White bread: 2 pieces
