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1
Preheat the grill.
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2
Prepare the smoker.
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3
Season both sides of the salmon with salt and pepper.
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4
Place on the smoker and cook for about 8 to 10 minutes for medium rare.
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5
Remove from the smoker and cool.
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6
Season both sides of the onion rings with the olive oil, salt and pepper.
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7
Place on the grill and cook for 2 to 3 minutes on each side, or until the onions are soft.
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8
Remove from the grill.
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9
In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
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10
Remove the bacon with a slotted spoon and drain on paper towels.
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11
Add the spinach to the bacon fat.
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12
Season with pepper.
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13
Saute until the spinach is wilted, about 2 minutes.
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14
Set aside, keeping warm.
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15
Bring a pot of salted water to a simmer.
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16
Add the vinegar.
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17
Carefully crack the eggs into the water.
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18
Cook until the whites are firm and the yolk is still soft.
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19
Remove with a slotted spoon and drain on paper towels.
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20
Season with salt and pepper.
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21
Flake the salmon into small pieces.
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22
To assemble, place the spinach in the center of each plate.
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23
Lay the onions over the spinach.
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24
Place the salmon over the onions.
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25
Lay the 2 poached eggs on top of each layer of onions.
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26
Sprinkle the bacon over the eggs.
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27
Garnish with parsley.
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28
Serve warm.
