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Smart Bacon and Egg Spinach Salad
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Smart Bacon and Egg Spinach Salad

Smart Bacon and Egg Spinach Salad

with Warm Bacon Vinaigrette and Mushrooms

Nothing takes a salad to new levels of luxury quite like a warm shallot and bacon vinaigrette! You'll want to coat every bite of salad in its sweet-savoury-tangy flavour.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Carb Smart
Calorie Smart
Quick Prep
Low CO2
Allergens:
Mustard
Sulphites
Milk
Egg
Barley
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Bacon Strips

1 tbsp

Maple Syrup

1 unit(s)

Garlic, cloves

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

25 g

Shallot

113 g

Mushrooms

113 g

Baby Spinach

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Hard Boiled Egg

(Contains Egg)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

Not included in your delivery

¼ tsp

Pepper*

¼ tsp

Salt*

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Nutrition Values

Calories520 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate36 g
Sugar9 g
Dietary Fiber3 g
Protein21 g
Cholesterol215 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Paper Towel
Small Bowl
Measuring Spoons
Tongs
Large Bowl
Whisk
Large Non-Stick Pan

Instructions

Cook bacon
1

Before starting, preheat the oven to 425˚F.Wash and dry all produce. Arrange bacon strips in a single layer on an unlined baking sheet. Roast bacon in the top of the oven, flipping halfway through, until golden-brown and cooked through, 12-14 min.**Using tongs, transfer bacon to a paper towel-lined plate. Carefully transfer all but 1/2 tbsp (1 tbsp) bacon fat to a small heat-proof bowl. Keep remaining bacon fat on the baking sheet.

Prep and make vinaigrette base
2

Meanwhile, tear or cut ciabatta into 1-inch pieces.Quarter mushrooms. Peel, then mince or grate garlic.Peel, then cut half the shallot into 1/4-inch pieces (whole shallot for 4 ppl). Peel eggs.Whisk together mustard, vinegar and half the maple syrup (all for 4 ppl) in a large, heat-proof bowl.

Toast croutons
3

Add ciabatta to the baking sheet with bacon fat. Season with salt and pepper, then toss to coat.Toast in the middle of the oven, tossing halfway through, until golden-brown, 8-10 min.

Cook mushrooms
4

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) reserved bacon fat from the small bowl, then mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min.Add half the garlic, then season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec.Transfer mushrooms to a plate.

Make warm vinaigrette
5

Return the same pan to medium-high.When hot, add 1 tbsp (1 1/2 tbsp) reserved bacon fat, then shallots. Cook, stirring often, until fragrant, 30 sec. Remove from heat, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Carefully transfer bacon fat and shallots to the large bowl with vinaigrette base. Season with salt and pepper, to taste, then whisk to combine.

Finish and serve
6

Quarter eggs lengthwise, then season with a pinch of salt and pepper, to taste.Chop bacon into 1/2-inch pieces.Add mushrooms, spinach, half the croutons and half the bacon to the bowl with warm vinaigrette, then toss to combine. Divide salad between plates. Sprinkle cheese and remaining bacon over top. Top with eggs and remaining croutons.