medtran49
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Serves 3-4 as a meal
INGREDIENTS
4-6 eggs
10 slices thick-cut bacon
1 small red onion
1 (8-oz.) package small brown mushrooms
12 ounces baby spinach, washed and dried
6 Tbsp red wine or balsamic vinegar
4 tsp sugar
2 tsp dijon mustard
2 good pinches of salt
Blue/gorgonzola cheese, crumbled (optional)
Steamed or boiled potato chunks (optional, see note)
DIRECTIONS
Boil or steam the potatoes, if using, until tender. Toss with extra dressing, see note, and set aside.
Cook the eggs: Place the eggs in a pot and cover with water. Bring to a boil, then turn off the heat and allow to sit in the water for 10-12 minutes. Drain the water, fill the pan with cool tap water, let sit for 2-3 minutes, drain, lightly crack shells against side of pan, refill with cool tap water and set aside.
Fry the bacon until crispy/chewy. Drain on a paper towel. Remove and add 6 Tbsp of bacon grease to a small bowl and set aside. Remove and add 4 Tbsp of bacon grease to a separate skillet over medium heat.
Slice the onion very thinly, then add to the skillet set over medium heat. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside, leaving as much bacon grease in skillet as possible.
Slice the mushrooms and add them to the same skillet. Add more bacon grease if needed from bacon skillet or a neutral oil. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop the bacon. Peel and slice the eggs.
Make the hot bacon dressing: Add the reserved 6 Tbsp bacon grease, vinegar, sugar, and mustard to a small saucepan or skillet over medium-low heat. Whisk the mixture together and heat thoroughly.
Add the spinach to a large bowl. Pour the hot dressing over the top; toss to combine. Arrange the eggs, onions, mushrooms, bacon and potatoes on top. Sprinkle with cheese if desired, and serve
NOTE: When using potatoes, we increase the dressing by half.
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