Recipe courtesy of Michael Symon

Spinach Salad with Fried Egg, Bacon and Mushrooms

Getting reviews...
In Ohio in the 1970's a party wasn't a party unless you served a warm spinach salad topped with bacon bits, button mushrooms, hard-boiled egg and a dressing made with ketchup. I'd lay odds it was someone else's attempt to recreate a traditional frisee and lardons salad using what was available in the Midwest at the time. I've taken this mainstay from my childhood uptown with our house-smoked bacon, mixed mushrooms and an egg, dressed with balsamic vinaigrette (hold the ketchup). I love eggs on salad; poached eggs on a spinach salad are traditional, but I prefer fried. If you don't make your own bacon, see if your local butcher does!
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe



  1. Heat a saute pan glazed with the olive oil over medium-high heat. Add the bacon pieces and saute them until they develop a crispy exterior but remain tender on the inside, adjusting the heat as necessary, 5 to 10 minutes. Remove about 1 teaspoon of the bacon fat and reserve on the side. Add the shallots to the pan and saute until soft, another minute or 2. Add the mushrooms, and once they begin to soften, after about 2 minutes, add the stock, scraping the browned bits from the bottom of the pan as the liquid comes to a boil. Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer and then remove the pan from the heat. Taste the pan sauce looking for a proper balance of fat and acidity. If the sauce tastes too fatty, add another dash of balsamic. If it's too acidic, correct it with additional extra-virgin olive oil.
  2. Heat a large nonstick pan over medium-low heat. Glaze the pan with the reserved bacon fat and crack in the egg, taking care not to break the yolk. Sprinkle the egg with a pinch of salt and some black pepper. Fry the egg gently until the white is cooked through but the yolk remains runny. Place the spinach in a large bowl. Pour the warm dressing, with the bacon and mushrooms, over the spinach and toss until the leaves are wilted and coated. Top the salad with the fried egg and cut it into bite-size pieces as you toss the salad, incorporating the yolk into the dressing. Divide the spinach salad among 4 plates and serve.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.