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.
Serves 2 as a light lunch or supper
|4 oz (110 g) ready-washed young leaf spinach, plus a few sprigs of watercress|
|4 large, very fresh eggs|
|3 oz (75 g) smoked kabaños sausage|
|4 rashers smoked back bacon or 8 streaky rashers|
|1 small onion, peeled|
|2 oz (50 g) open mushrooms|
|2 slices white bread, crusts removed|
|3 tablespoons extra virgin olive oil|
|3 tablespoons dry sherry|
|1½ tablespoons sherry vinegar|
|freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
This recipe first appeared in Sainsbury’s Magazine (Dec 1997).
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
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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 is an unusual ingredient in soups but works really well...and provides you with plenty of iron and other nutrients.
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.
Most Popular recipes
25 Nov 2015 13:39
17 Nov 2015 15:08
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Delia's Truffle torte
24 Nov 2015 19:32
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15