Spinach salad with poached eggs

A light and tasty salad with poached eggs will appeal to lovers of herbs and eggs.

Ingredients

• White wine vinegar - 1/2 cup + 1 tbsp l.
• Large eggs - 4 pcs.
• Bacon (cut into 2.5 cm cubes) - 200 g
• Shallot (chopped) - 1 pc.
• Salt and black pepper
• Baby spinach - 350 g

Directions

1. Fill a large frying pan with water up to 3 cm high along the sides. Boil. Add vinegar. Prepare poached eggs.
2. Fry the bacon in another skillet for 4-6 minutes. Transfer to paper towel. Fry the shallots in a pan in which the bacon was fried until golden brown, about 2 minutes. Gently add the rest of the vinegar, bring to a boil, reduce heat to low, cook for another 3 minutes. Season with salt and pepper.
3. In a large bowl, combine spinach, bacon and vinegar. Divide into 4 dishes. Put an egg on top of each. Serve immediately.