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INGREDIENTS:
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3 large eggs
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6 ounces fresh baby spinach
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3 tablespoons cider vinegar
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1/2 teaspoon granulated sugar
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1/4 teaspoon ground black pepper
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1 pinch table salt
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8 slices thick-cut bacon, cut into 1/2-inch pieces
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1/2 medium red onion chopped medium
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1 clove garlic, pressed
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Turn this recipe into a puzzle! [click]
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PREPARATION:
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Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes.
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Meanwhile, fill medium bowl with 1 quart ice water. Transfer eggs to ice water with slotted spoon; let stand 5 minutes, then peel eggs, quarter them lengthwise, and set aside.
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Place spinach in large bowl. Stir vinegar, sugar, pepper, and salt together in small bowl until sugar dissolves; set aside.
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Fry bacon in medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour bacon fat into heatproof bowl, then return 3 tablespoons bacon fat to skillet. Add onion to skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes; stir in garlic until fragrant, about 15 seconds.
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Add vinegar mixture, then remove skillet from heat; working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits.
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Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slightly wilted.
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Divide among individual plates, arrange egg quarters over each, and serve.
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Chef's Note: When adding the vinegar mixture to the skillet, step back from the stovetop--the aroma is quite potent.
