- 8 ounces youthful green spinach
- 2 large eggs
- 8 pieces thick-sliced bacon, chopped
- 3 tablespoons dark wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
- 4 large white-colored mushrooms, sliced
- 3 ounces red onion (1 small), very thinly sliced
Take away the comes from the green spinach and wash, drain and pat dry completely. Put into a sizable mixing bowl and hang aside.
Put the eggs into an electrical kettle and canopy with cold water by a minimum of 1-inch. Turn the kettle on. When the water involves a boil, the kettle will turn itself off. Leave the eggs within the water for fifteen minutes. Remove and remove the covering. Slice each egg into 8 pieces and hang aside.
As the eggs are cooking, fry the bacon and take away to some paper towel to empty, reserving 3 tablespoons the made fat. Crumble the bacon and hang aside.
Transfer body fat to some small saucepan set over low heat and whisk at a negative balance wine vinegar. sugar and Dijon mustard. Season having a small pinch all of kosher salt and pepper.
Add some mushrooms and also the sliced onion towards the green spinach and toss. Add some dressing and bacon and toss to mix. Divide the green spinach between 4 plates or bowls and evenly divide the egg included in this. Season with pepper, as preferred. Serve immediately.
Recipe thanks to Alton Brown, 2007