Keto Poached Egg and Spinach Salad

This Keto Poached Egg and Spinach Salad combines delicate poached eggs with fresh spinach, crispy bacon, and creamy avocado, all drizzled with a tangy vinaigrette. It's a perfect keto-friendly meal that's both satisfying and packed with nutrients.

Course Lunch

Cuisine American

Keyword Keto Lunch, keto salad, Low-Carb Salad, Poached Egg Recipe, Spinach Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 485kcal

Equipment

Skillet
Saucepan
Slotted spoon
Small bowl
Whisk
Measuring cups and spoons

Ingredients

4 large eggs 224g
4 cups fresh spinach 120g
4 slices bacon 112g
1 medium avocado, sliced 150g
1 tablespoon white vinegar 15ml
¼ cup olive oil 60ml
1 tablespoon Dijon mustard 15ml
1 tablespoon apple cider vinegar 15ml
Salt and pepper to taste
2 tablespoons crumbled feta cheese 28g, optional

Instructions

Begin by cooking the bacon in a skillet over medium heat until it's crispy. Once done, transfer to a paper towel-lined plate to drain and cool before chopping into bite-sized pieces.
Fill a saucepan with about 3 inches of water, add 1 tablespoon of white vinegar, and bring to a gentle simmer.
Crack an egg into a small bowl or cup. Create a gentle whirlpool in the water and carefully slide the egg into the center. Repeat with the remaining eggs. Poach for 3 to 4 minutes or until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and place on a paper towel to drain.
In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, and salt and pepper to create the vinaigrette.
Arrange the fresh spinach on two plates and top with sliced avocado and crispy bacon.
Carefully place two poached eggs on each salad and drizzle with the prepared vinaigrette.
Optionally, sprinkle crumbled feta cheese over each salad for extra flavor.
Serve immediately, seasoning with additional salt and pepper if desired.

Notes

Ensure the water for poaching eggs is at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart.

To make this salad ahead of time, prepare the dressing and bacon, and store them separately. Poach the eggs fresh when ready to serve.

Adjust the vinaigrette to your taste by adding more mustard for a tangier flavor or a touch of keto-friendly sweetener for a hint of sweetness.

Nutrition