4.5/5
(26 Votes)
Ingredients
- 3 whole Eggs
- 4 T olive oil
- 1 whole Red Onion, Small
- 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
- 3 Tablespoons Red Wine Vinegar or White Balsamic Vinegar
- 2 teaspoons coconut sugar (or to taste)
- 1/2 teaspoon Dijon Mustard
- 1 dash Salt
Preparation
Step 1
Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Add 4 T olive oil to a skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Peel and slice eggs.
Make warm dressing: Add vinegar, sugar, and Dijon to skillet with oil and onions medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.
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