Ingredients:

  • 300g fresh baby spinach, washed and dried
  • 4 large eggs
  • 50g red onion, paper-thinly sliced
  • 150g white button mushrooms, cleaned and sliced
  • 170g center-cut bacon, diced (approx. 6 slices)
  • 60ml red wine vinegar
  • 15ml Dijon mustard
  • 10g brown sugar
  • 2g freshly cracked black pepper
  • 1g kosher salt

Instructions:

  1. Place diced bacon in a cold large skillet. Turn heat to medium and cook until the bacon is crispy and mahogany-colored (about 5–7 minutes). Use a slotted spoon to remove bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
  2. While bacon is cooking, boil eggs in a small saucepan for 6 minutes and 30 seconds for jammy yolks. Immediately transfer to an ice bath, then peel and quarter.
  3. Set skillet heat to low. Whisk the red wine vinegar, Dijon mustard, brown sugar, and black pepper into the warm bacon fat. Whisk constantly, scraping up the browned bits (fond) until the dressing is glossy and emulsified.
  4. In a large heat-proof bowl, combine the spinach, sliced onions, and mushrooms. Pour the hot vinaigrette over the vegetables and toss immediately with tongs to slightly wilt the greens. Top with the crispy bacon and quartered eggs.