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  • 8 Ounces young spinach
  • 2 large egg
  • 8 pieces thick-sliced bacon, chopped
  • 3 T red wind vinegar
  • 1 t sugar
  • 1/2 t Dijon mustard
  • Kosher salt and freshly black pepper
  • 4 large white mushrooms, sliced
  • 3 oz red onion (1 small) very thinly sliced



Step 1

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside

Boil eggs..Slice each egg into 8 pieces and set aside.l

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoon of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plate or bowls and evenly divide the egg among them. Serve IMMEDIATELY. Salt and pepper as desired

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