1 serving

Cooks Illustrated

How to Make It

Step 1


Step 2

3 large eggs

Step 3

6 ounces fresh baby spinach

Step 4

3 tablespoons cider vinegar

Step 5

1/2 teaspoon granulated sugar

Step 6

1/4 teaspoon ground black pepper

Step 7

1 pinch table salt

Step 8

8 slices thick-cut bacon, cut into 1/2-inch pieces

Step 9

1/2 medium red onion chopped medium

Step 10

1 clove garlic, pressed

Step 11

Turn this recipe into a puzzle! [click]

Step 12


Step 13

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.

Step 14

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.

Step 15

Place spinach in large bowl. Stir vinegar, sugar, pepper, and salt together in small bowl until sugar dissolves; set aside.

Step 16

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.

Step 17

Add vinegar mixture, then remove skillet from heat; working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits.

Step 18

Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slightly wilted.

Step 19

Divide among individual plates, arrange egg quarters over each, and serve.

Step 20

Chef's Note: When adding the vinegar mixture to the skillet, step back from the stovetop--the aroma is quite potent.

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