You can poach the eggs a few hours before composing the salad. Immediately place them in an ice-water bath to stop the cooking, then keep in a bowl of cool water (it should just reach the tops of the eggs). Reheat briefly in a pan of barely simmering water.

　　

Ingredients

serves 4 as a main course

　　1/2 cup plus 1 tablespoon white-wine vinegar

　　4 large eggs

　　6 slices bacon (6 ounces), cut crosswise into 1/2-inch pieces

　　1 shallot, minced

　　Coarse salt and freshly ground pepper

　　12 ounces baby spinach (about 12 cups)

　　

Step 1

Fill a large skillet with 1 1/2 inches water. Heat over medium just until bubbles appear on bottom; stir in 1 tablespoon vinegar. Poach eggs.

　　

Step 2

In a medium saucepan, cook bacon over medium-high heat, turning occasionally, until browned, 4 to 6 minutes; use a slotted spoon to transfer to a paper towel–lined plate. Cook shallot in rendered bacon fat until soft, about 2 minutes. Carefully add remaining 1/2 cup vinegar, and boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.

　　

Step 3

In a large bowl, toss spinach with bacon and hot vinaigrette. Divide among four plates; top each with a poached egg. Serve immediately.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.