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Poached Egg Spinach Salad
WARM AND COLD The Poached Egg Spinach Salad from Peace Meals is a refreshing brunch option, perfect when paired with Cold Tomato Soup from The Star of Texas. (Photo: The Junior League of Houston)
From Peace Meals
1 scant Tablespoon olive oil
2 ounces (about six thin slices) pancetta, chopped
2 small cloves garlic, minced
1 ounce pine nuts
2 Tablespoons golden raisins
6 ounces fresh baby spinach
Balsamic vinegar
4 eggs, poached
Freshly shaved Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper
Warm the olive oil in a medium saucepan over medium heat. Add the pancetta and sauté until it begins to brown, sitting almost continuously. Add the garlic and continue to cook for one or two more minutes. Stir in the pine nuts and cook until just golden; add the raisins and cook until they swell. Remove the pan from heat. Divide the spinach among the salad plates and drizzle with the vinegar; top with the warm pancetta mixture. Top each serving with a poached egg and cheese. Season with salt and pepper. Serve while the eggs are warm.
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