Wilted Spinach Salad with Warm Bacon Dressing

What you need

• 200 g (7 oz) baby spinach, washed and dried
• 1/2 small red onion, very thinly sliced
• 2 large eggs
• 150 g (5 oz) streaky bacon, about 6 slices, cut into 2 cm (3/4 in) pieces
• 3 tbsp red wine vinegar
• 1 tbsp sugar
• 1 tsp Dijon mustard
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Lower the eggs into a pan of boiling water and simmer for 10 min. Cool in cold water, peel and cut into wedges.

2. 2

   Put the spinach and red onion in a large heatproof bowl.

3. 3

   Put the bacon in a cold frying pan and cook over medium heat until crisp, 8-10 min.

4. 4

   Lift out the bacon with a slotted spoon and drain on paper towels.

5. 5

   Pour off all but 3 tbsp of the fat from the pan and lower the heat.

6. 6

   Stir in the red wine vinegar, sugar and mustard, scraping up the browned bits, until the sugar dissolves, about 1 min.

7. 7

   Pour the hot dressing over the spinach and toss for 20-30 seconds, until the leaves just begin to wilt.

8. 8

   Top with the bacon, the eggs and plenty of black pepper. Serve at once.

Imported from tasteofhome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.