feasting with friends

Wilted Spinach Salad {Egg, Bacon, Mushroom}

Wilted Spinach Salad {Egg, Bacon, Mushroom}This recipe goes back about 2 years or so when I began my quest to try to implement a healthier diet. Not a diet mind you, just healthier every day. I love fresh spinach. I began my quest by eating fresh baby spinach every day. Whether it was added to an omelet, added to a sandwich, wilted with pasta or as a salad. Somehow, sometime or somewhere I got a little sidetracked…but I’ve recently put myself back in line and my healthier habits are returning. This salad is one of my favorite ways to get me on track. For me, it’s suitable for breakfast, lunch or dinner.

Wilted Spinach Salad {Egg, Bacon, Mushroom}It happens to be quick and easy to prepare, and requires nothing more than what you see on the plate. Maybe a wedge of toasted baguette… but not necessary, and not necessarily missed. The salad has just enough of the bad stuff – hello bacon – to satisfy me!

Wilted Spinach Salad {Egg, Bacon, Mushroom}Did you know there is only 27 calories per cup of spinach? It happens to be one of the best sources of potassium [even more than a banana]. Spinach is also iron rich and high in vitamins A & C. You can check out this site, here, for all the health benefits. Each serving of this salad includes 2 cups of the good stuff…yum!

Wilted Spinach Salad {Egg, Bacon, Mushroom}

  • Servings: 4
  • Difficulty: easy
  • Print

Wilted Spinach Salad {Egg, Bacon, Mushroom}
8 ounces bacon, sliced in ½” strips
1/2 sweet onion, thinly sliced
6-8 ounces sliced mushrooms, any kind
½ cup chicken broth or water
6-8 Tablespoons balsamic vinegar, according to taste
4 large eggs
1 teaspoon olive oil
8 ounces fresh baby spinach leaves [about 8 cups, loose packed]
salt & pepper

Heat a skillet over medium-high heat; add the bacon pieces and saute them until they develop a crispy exterior but remain tender on the inside [5-10 minutes], adjusting the heat as necessary.

Add the onion and saute until it is translucent, another minute or two. Add the mushrooms, and once they begin to soften [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. Note: If the sauce taste too fatty, add another dash of balsamic. If it’s too acidic, correct it with olive oil.

Heat a large nonstick skillet over medium-low heat. Glaze the pan with a teaspoon of olive oil and crack in the eggs, taking care not to break the yolks. Season each egg with a pinch of salt and some black pepper. Fry the eggs gently until the whites are cooked through but the yolks remain 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. Divide the spinach salad among four plates and top each with a fried egg. Top dish with a drizzle of olive oil and some fresh cracked black pepper.

Wilted Spinach Salad {Egg, Bacon, Mushroom}Recipe adapted from Michael Symon, here.


  1. I love things that work for breakfast, lunch, or dinner! Bacon, egg and spinach are just a wonderful flavour combination. I love this salad. And I loved the spinach facts too. 27 calories in a cup makes it a calorie bargain.

  2. Victoria

    Dang! How did this recipe slip by me…LOL I love this kind of salad! Geez Nancy, I just may have to enjoy this for breakfast! 😀

  3. I love your idea of trying to eat spinach every day, Nancy. I think I’m going to try to adopt that habit, too. Your salad looks so good. I never would have thought of putting a fried egg over a spinach salad. What a great idea! Thanks so much for sharing it.

    • I guess I should call it my “Popeye Plan” 😉 If I can get even a half of cupful of spinach a day, I feel less guilty about my other food choices! The fried egg, along with the warm dressing just works for me on this salad…as long as the yolk is runny…

  4. I love spinach salad and am always sneaking it in all my cooking….a bithere and a bit there. I loved the look of mushrooms in your salad and totally my kind of salad. If you are wondering I will skip the bacon ;).

  5. This looks so very good, Nancy. I’ve a similar recipe, though I top mine with a fried egg. Oh, I’d prefer a poached egg but there’s less risk with a fried egg. Either way, though, it’s all about the yolk oozing onto the dressed spinach. Yum!

    • Actually, it is a fried egg – for the exact same “excuse ” you stated! Hahhah 🙂 As long as it’s not hard-boiled, I’m happy. Thanks for stopping by!

  6. Yummm I love the slightly runny egg, great pictures! I also try to work in spinach when I can, I’ve started adding it to smoothies which is actually much better than it sounds!

  7. Nancy, I sat here and looked at your photos for a few minutes…enjoying their deliciousness… What a wonderful recipe… You had me at the egg…but then the mushrooms caught my eye…with the bacon and balsamic vinegar…all on top of that glorious spinach??? Wow…winning recipe. Just lovely…and those photos… perfect. 🙂

  8. Delicious, Nancy! I just had spinach last night. I enjoy my spinach a lot, so quick and easy. We sometimes make it into an omelet with mushrooms for brunch, so basically all the same ingredients you used. Making me hungry.

    • Thank you Ngan! Once I had spinach in an omelet – there was no going back. I absolutely love the combination of spinach and eggs for some reason! At least it’s a healthier option to a lot of the foods I “love” 🙂

  9. My favorite all time salad! Love the photo. I could also eat it for breakfast, lunch or dinner. I love that hot bacon-ey dressing and the running yolks wilting up the spinach (I don’t really care for straight up raw greens of any type). Yum yum!

  10. When I first read the name of your recipe I thought to myself “oh – I make this all of the time”. But no – I do not use a fried egg – how different. I guess you would have it for breakfast? I try to have spinach regularly – I usually have some kind of tossed salad every night and always include a few leaves or I make one of two spinach salad recipes I have. 🙂

  11. This looks soooo good! I’m a spinach lover, so this caught my eye right away. It looks like you can easily halve this recipe to serve two; I’m thinking this will be this Sunday’s breakfast. 😄

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