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Warm Spinach Salad With Eggs, Bacon & Croutons

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“Great salad recipe from Fine Cooking magazine. I want to make this for one of my Sunday Dinners so putting here for safe keeping...”

Ingredients Nutrition


  1. Put the eggs in a small saucepan of water and brin gto a boil over medium-high heat. Boi lfor 4 minutes. Turn off the heat and let cool in the water. When the eggs are cool, crack and peel them. Chop the eggs, season to taste with salt, and reserve.
  2. Position a rack in the center of the oven and heat to 375 degrees. Heat 1 1/2 T. of the olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stiriing occasionally, until it starts to turn gold, about 1 minutes. Discard the garlic.
  3. Arrange the bread in a single layer on a baking sheet. Drizzle with the garlic-infused oil, sprinkle with a little alt, and toss. Bake, shaking the bread cubes once,until golden and crispy, 8 to 10 minutes. Remove from the oven and let cool.
  4. In a small bowl, shisk together the remaining 3 T. olive oil, they sherry vinegar, and the mustard. Season with salt and pepper to taste.
  5. In a 10-inch skillet, cook the bacon over medium-high heat, stirring frequently, until golden and crisp, 3 to 5 minutes. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the shallot to the pan and cook, stirring until softened, about 1 minute. Let the pan cool slightly and add the vinaigrette to the pan, shisking well to blen the ingredients.
  6. Toss the warm vinaigrette and the spinach together in a large bowl. Transfer to a platter and grnish with the chopped eggs, bacon, and croutons. Serve immediately.

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