Spinach Salad with Mimosa Dressing

3 large eggs
2 T. butter
2 c. cubed whole-grain bread
1/8 t. dried thyme
1/4 lb. slab or thick-cut bacon, cut into 1/4" cubes [optional]
1 T. vinegar
4 T. olive oil
1/4 lb. small spinach leaves, washed and spun dry
Coarse sea salt, to taste
Freshly ground black pepper, to taste

Hard-boil the eggs according to your favorite method, then set the cooked eggs aside to cool.

In a medium skillet, melt the butter over medium heat. Add bread cubes and sprinkle with thyme. Stirring continually, toss to coat the cubes gently with butter, and brown slightly on all sides. When crisp, set them aside in a bowl to cool to room temperature. [If using bacon], fry bacon cubes over medium-high heat, stirring, until brown and crisp.

Peel the eggs and cut in half, them remove yolks and reserve. Chop the whites fine and set aside in a bowl. Holding a fine grater or Microplane horizontally over another bowl, grate the yolks. Set bowl aside.

To make the mimosa dressing, whisk the vinegar and oil together. Place the spinach in a wide, shallow salad bowl with room for tossing. Add the dressing, salt and pepper, and then toss gently but thoroughly. Sprinkle the bacon [if using] evenly over the top of the salad, followed by the [croutons,] egg whites and finally the yolks.

As people help themselves to the salad, the ingredients will distribute among the spinach leaves.

Serves 4 as a side dish or 2 as a one-dish meal.

Mother Earth News, October/November 2014, p. 22.