- 4
Ingredients
- 8 oz young spinach
- 2 large eggs
- 8 pieces thick sliced bacon chopped
- 3 T red wine vinegar
- 1 t sugar
- 1/2 t Dijon mustard
- Kosher salt and freshly ground pepper
- 4 large with mushrooms, sliced 3 oz red onion (1 small) very thinly sliced
Preparation
Step 1
Remove the stems from the spinach and wash, drain and pat dry thoroughly .Place into a large missing bowl and set aside.
Place the eggs into a pot pf water at least 1 inch. . Once the water comes to a boil, leave the eggs in the water for 15 min. Remove and peel off the shell. Slice each egg into 8 pieces.
While the eggs are cooking, fry the bacon and set aside.
Transfer the fat to a small saucepan set ofer low heat and which 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 plates or bowls and evenly divide the egg among them . Season with pepper, as desired. Serve immediately.