Photo: Anna Pelzer
Spinach Salad with Poached Eggs and Pancetta
9 ingredients
Serves 2.
openrecipes
Spinach and bacon are a popular salad duo. Here, cubes of savory pancetta and a buttery poached egg provide a compelling update to the classic. The recipe takes advantage of the pancetta twice: the crispy fried bits are scattered over the salad, and the rendered fat becomes part of the warm vinaigrette that gently wilts the greens.
Estimated Nutrition (whole recipe, rough)
273
Calories
8g
Protein
19g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp. extra-virgin olive oil, plus more as needed
- 2 oz. pancetta, cut into 1/4-inch cubes
- 3 Tbs. red wine vinegar
- 1 tsp. fresh thyme leaves
- Pinch of sugar
- 1 shallot, minced
- Coarse salt and freshly ground pepper, to taste
- 2 eggs
- 5 oz. baby spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes