Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add?l tablespoons of grease to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1210g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 742 (51%)|
|Amt Per Serving||% DV|
|Total Fat 82.4g||110 %|
|Saturated Fat 25.2g||126 %|
|Monounsaturated Fat 33.6g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 1268.6mg||390 %|
|Sodium 1453.6mg||50 %|
|Potassium 3172.5mg||83 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 34g|
|Protein 134.9g||193 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1450
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