Ingredients

  • 3 large eggs
  • 6 ounces spinach
  • 3 tablespoons cider vinegar best vinegar to use
  • ½ teaspoon sugar, caster
  • ¼ teaspoon black pepper
  • pinch salt
  • 285 grams bacon, thick-sliced cut into 1/2" pieces
  • ½ cup onion, red medium chop
  • 1 small garlic minced

Directions

1. Place eggs in saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill bowl with ice water. Transfer eggs to ice water and let stand 5 minutes, then peel, quarter lengthwise and set aside.
2. Place spinach in large bowl. Stir vinegar, sugar, pepper, salt together in small bowl until sugar dissolves. Set aside.
3. Fry bacon until crisp. Tranfer to paper towels. Pour bacon fat into heatproof bowl, then return 3 tablespoons bacon fat to skillet. Add onion to skillet and sauté for 3 minutes. Stir in garlic until fragrant, about 15 seconds. Add vinegar mixture, then remove skillet from heat. Working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits. Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slightly wilted. Divide among individual plates, arrange egg quarters over each, and serve.

Notes
Serving Ideas:Original serves 5.


Categories
DressingsSalads, Salad
Keywords
Salad DressingsSalads
MacGourmet downloadWilted Spinach Salad w/ Warm Bacon Dressing. To import, drag image to your MacGourmet recipe box.