This is what spinach salads want to be when they grow up. Crispy bacon, butter-poached fingerling potatoes, and perfectly poached eggs are paired with a “bit” of spinach, making this more of a dinner entrée than a lunchtime favorite.
Make the vinaigrette: Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes. Add the sherry and cook until reduced by half. Transfer the mixture to a blender, add the bacon stock, and puree until smooth. Return to the saucepan and bring to a simmer over low heat. Cover and keep warm.
Make the salad: In a medium pot, melt the butter over medium-low heat and add the garlic, salt, thyme, and potatoes. The potatoes need to be completely submerged in butter. If they are not, add enough warm water to just cover. Cover the pot and cook until the potatoes are just fork-tender, about 20 minutes. Remove the potatoes with a slotted spoon to a bowl.
In a large bowl, combine the spinach, half of the vinaigrette, and half of the bacon and toss to coat. Divide the spinach among four large dinner plates and arrange the potatoes around the spinach. Top each plate with a poached egg, sprinkle with the remaining bacon, and drizzle with a bit more of the warm dressing.
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