Breakfast Bacon and Egg Salad

1 . Stage

Fry the bacon in a large sauté pan. Remove the slices of bacon and place on a plate lined with paper towels to drain. Once the excess grease has drained, crumble half of the bacon, and chop the remaining two slices into larger, bite-sized pieces. Set aside.

2 . Stage

Make the vinaigrette: Add the shallot to the pan you cooked bacon in, sautéing them over medium-low heat for about 1 minute, until lightly browned. Pour shallots into a medium bowl, add red wine vinegar, mustard, salt and pepper, whisking to combine. Whisk in oil, then stir in crumbled bacon. Set aside.

3 . Stage

Fry each egg in the same sauté pan, cooking until the whites are set.

4 . Stage

Assemble the salad: In a large bowl, combine spinach, feta, cherry tomatoes and remaining chopped bacon. Toss with vinaigrette.

5 . Stage

Portion salad into two bowls, then top with fried egg. Serve immediately.