Friday, September 30, 2005

Spinach Salad with Egg, Bacon and Goat Cheese

This recipe was inspired by a recipe from Cooking Light, May 2006.

4 cups fresh spinach leaves
4 eggs
4 slices of bacon, cooked (in microwave on paper towels)
1 ounce goat cheese, crumbled
Dijon Salad Dressing

Cook bacon on plate lined with paper towels (double layer on bottom, single layer on top) for about 5 mintues or until crisp. Remove bacon from plate and drain on a fresh paper towel.

Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.

Assemble salads with 1 cup spinach, 1 egg, 1 slice of bacon crumbled, a sprinkling of goat cheese and a drizzle of Dijon dressing.

I talked about this recipe HERE.

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