Return to listing

Warm Spinach Salad with Poached Eggs, Frizzled Kabaños and Bacon

This is actually a delightful combination of sausage, egg, bacon and mushrooms. Sorry about the chips – but you won't miss them because the salad leaves, crisp, crunchy croutons and the sherry dressing make this much more special.

 
 

This recipe first appeared in Sainsbury’s Magazine (Dec 1997).

Method

You need to begin this by preparing everything in advance. The onion, mushrooms and bacon rashers need to be finely chopped into ¼ inch (5 mm) pieces; the sausage should also be chopped, but fractionally larger. Then cut the bread into ¼ inch (5 mm) cubes (croutons) and arrange the spinach and watercress on two large plates, removing any large stalky bits first.

Now poach the eggs and, while they're sitting in the hot water, take a medium-sized, heavy-based frying pan and heat 1 tablespoon of the oil in it until it's very hot and gives off a fine haze.

Then fry the croutons, tossing them around in the pan, until they're crisp and golden brown – about 1-2 minutes – and after that remove them to drain on some kitchen paper.

Now add the rest of the oil to the pan and, again, let it get really hot before adding the prepared bacon, onion and sausage. Toss them all around, keeping the heat high to make everything brown and toasted at the edges.

After 4 minutes, add the chopped mushrooms and toss these around, still keeping the heat high, for about 2 minutes.

Finally, season with freshly milled black pepper, add the sherry and sherry vinegar to the pan, giving it a few seconds to bubble and reduce.

Then transfer the eggs to sit on top of the spinach and watercress, pour the contents of the pan over everything and sprinkle the croutons on top.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Spinach and Ricotta Souffles with Anchovy Sauce Serves 8 as a starter

Spinach and Ricotta Souffles with Anchovy Sauce

Spinach and ricotta are a classic combination in cooking - adding an anchovy sauce is truly inspirational, as it provides a salty element that sets the recipe off to a tee.

 
 
Spinach Soup with Fontina Serves 4

Spinach Soup with Fontina

Spinach is an unusual ingredient in soups but works really well...and provides you with plenty of iron and other nutrients.

 
 
Cheese and Spinach Souffle Omelette Serves 1

Cheese and Spinach Souffle Omelette

Don't let the word souffle put you off: this omelette is very reliable and, even though it may look difficult, it always works out well in the end.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... 13 inch round wedding cake
19 Aug 2014 18:42
Coffee Break Flans
16 Aug 2014 11:40
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? 9" sandwich tins
19 Aug 2014 20:27
Books me too
17 Jul 2014 16:38
Equipment Bake in a Mug
15 Aug 2014 09:02
Gardening Black Russians
12 Aug 2014 17:55
 
NetObserver
CMS solutions by REDtechnology.com