Chorizo stands in for the classic bacon. Golden potatoes, rather than mushrooms, provide earthiness. And a poached egg, with its runny richness, one-ups the traditional hard-cooked. A spritz of sherry vinegar completes the transformation.
- For the poached eggs
- 1 tablespoon white vinegar
- 4 large eggs
- For the salad
- 3 tablespoons extra-virgin olive oil
- 4 fingerling potatoes (about 12 ounces), blanched and sliced crosswise 1/2 inch thick
- 5 ounces baby spinach
- 2 links cooked (not dried) chorizo, sliced crosswise 1/2 inch thick
- For the dressing
- 2 tablespoons minced shallot
- 1 tablespoon sherry vinegar
- Coarse salt and freshly ground pepper
- Poach the eggs: Add vinegar to a large saucepan of simmering water. Crack eggs into water, 1 at a time. Poach eggs until whites are set but yolks are still runny, about 2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
- Make the salad: Heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about 6 minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach. Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about 3 minutes per side. Add to bowl using slotted spoon.
- Make the dressing: Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.
- Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among 4 plates. Top each with an egg.