small red onion
pkg. white buttom mushrooms (optional)
T. red wine vinegar
t. Dijon mustard
dash of salt
oz. baby spinach, washed, dried & stems removed
Peel the eggs and set aside. Fry the bacon until crispy but still chewy. Remove to a paper towel. Chop the bacon; set aside. Drain the fat into a bowl and reserve. Slice the onion thinly; add to skillet. Cook until carmelized. Remove to plate and set aside. Slice the mushroom and add to the skillet adding a small amount of the reserved bacon fat, if needed. Cook slowly until carmelized and brown. Remove to plate and set aside. Hot Dressing: add 3 tablespoons of the reserved bacon fat to the skillet plus the vinegar, sugar, Dijon and salt. Whisk together and heat until bubbly. To the bowl of spinach, top with the onions, mushrooms and bacon. Pour the hot dressing over the top and toss to combine. Arrange eggs over the top and serve.