30 minutes
- 4 slices Peppered bacon, thin strips
- 8 oz Baby spinach
- 1 packageMushrooms
- 1 Red onion, whole Small
- 2 Eggs, whole
- 1/2 tsp Dijon mustard
- 3 tbsp Reserved bacon grease
- 1 dash Salt
- 2 tsp Sugar
- 3 tbsp Red wine vinegar
Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 10 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel.
Remove 3 tablespoons grease and set aside.
Add 2 add'l tablespoons of grease to a separate 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.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Add on the top; toss to combine.
Arrange eggs over the top and serve.
