10Ingredients
710Calories
25Minutes

Ingredients

  • 4 eggs
  • 5 tablespoons oil
  • 12 slices bacon
  • 1/4 pound mushrooms (halved)
  • 3 shallots (peeled, halved and sliced)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon mustard
  • 1 1/2 teaspoons honey
  • 1/2 cup chicken stock
  • 1/2 pound baby spinach

Directions

  1. To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and cut in half.
  2. To cook the vegetables, heat 1 tbsp oil in a frying pan and cook the bacon until crispy. Remove the bacon from the pan, and drain on paper towels to remove excess fat, then break each slice into three large pieces. In the same pan, sauté the mushrooms and the shallots. Remove and set aside to cool.
  3. To finish, mix the vinegar, mustard, honey and chicken stock together with the remaining oil, then season. Add the crispy bacon pieces to the vinaigrette then mix with the mushrooms, shallots and spinach. Serve the salad with two egg halves on the side of each salad.
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NutritionView more

710Calories
Sodium37%DV880mg
Fat94%DV61g
Protein45%DV23g
Carbs7%DV22g
Fiber4%DV1g

PER SERVING *

Calories710Calories from Fat550
% DAILY VALUE*
Total Fat61g94%
Saturated Fat15g75%
Trans Fat
Cholesterol270mg90%
Sodium880mg37%
Potassium960mg27%
Protein23g45%
Calories from Fat550
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber1g4%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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