Spinach Salad with Poached Eggs

6 large EGGS
1 large box (16 oz.) pre-washed baby spinach
2 pounds assorted mushrooms
3 Tbsp. butter
2 tsp. kosher salt
2 tsp. fresh thyme
1/2 pound thick cut bacon (cut into 1/4 inch strips)
5 Tbsp. olive oil
1/4 cup apple cider vinegar
1 small shallot, minced
2 cloves garlic, minced

HEAT large skillet over high heat and ADD butter. When the butter foams, add mushrooms and STIR to coat. COOK until the mushrooms begin to brown and then sprinkle with chopped thyme and salt.

COOK bacon in a cast iron skillet until crisp. REMOVE bacon and reserve 3 Tbsp. of the rendered fat.

WHISK together oil, vinegar, shallot and garlic in a small bowl, and slowly whisk in warm bacon fat.

MEANWHILE, bring 2 to 3 inches of water to boil in large saucepan or deep skillet. ADJUST heat setting to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. SLIP each egg into water holding dish close to surface. COOK eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (Do not stir.) LIFT eggs from water with slotted spoon; drain well.

In a large bowl, TOSS the spinach with the warm dressing. TOP with poached eggs, cooked mushrooms and bacon lardons. SEASON with salt and pepper and SERVE.

Make the dressing in a blender to skip chopping the shallot and garlic.

Per serving: 1/6 of recipe

Calories: 485

Total fat: 41 g
Saturated fat: 13 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 12 g

Cholesterol: 233 mg
Sodium: 2019 mg
Carbohydrates: 9 g
Fiber: 3 g
Sugar: 2 g
Protein: 22 g
Vitamin A: 374 mcg
Vitamin D: 1 mcg
Folate: 167 mcg
Choline: 149 mg
Calcium: 106 mg
Iron: 4 mg
Potassium: 88 mg

This recipe is an excellent source of protein, vitamin A, iron, folate and choline.