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

Smart Bacon and Egg Spinach Salad

with Warm Shallot 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.

Calorie Smart
Carb Smart

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

Preparation Time30 minutes
Cooking Time


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


113 g


113 g

Baby Spinach

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Hard Boiled Egg

(Contains Egg)

5 unit(s)

Red Potato

1 tbsp

BBQ Seasoning

Not included in your delivery

¼ tsp


¼ tsp



Nutrition Values

Calories540 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate44 g
Sugar13 g
Dietary Fiber6 g
Protein21 g
Cholesterol216 mg
Sodium1170 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.


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


Roast potatoes

Before starting, preheat the oven to 425˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, pepper and half the BBQ Seasoning (use all for 4 ppl), then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.

Cook bacon

Arrange bacon strips in a single layer on an unlined baking sheet. Roast 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. Reserve remaining fat on the baking sheet.

Prep and make vinaigrette base

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

Cook mushrooms

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

Heat the same pan over medium-high.When hot, add 1 tbsp (1 1/2 tbsp) reserved bacon fat from the baking sheet, 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

Quarter eggs lengthwise, then season with a pinch of salt and pepper, to taste.Chop bacon into 1/2-inch pieces.Add mushrooms, spinach, potatoes 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.