Warm Bacon Egg and Spinach Salad

I got this one on page 206 of Tyler Florence’s fab cookbook Tyler’s Ultimate.  It’s recipes like this that make me Paleo-happy.

• 2 large eggs
• 2 slices bacon, cut on the bias into thin strips
• 1 sm. onion, sliced
• 2 garlic cloves, whacked
• 2 Tbsp honey (I use just 4 drops of honey, one in each corner of the skillet)
• 1 Tbsp apple cider vinegar
• 1 bag baby spinach (the original recipe calls for 16 oz., but I use about 3 cups packed ~12 oz.)

Put 2 eggs in a sm. saucepan, cover with water, bring to simmer over med-high heat.  Turn off heat and let eggs sit 10 mins.  Rinse eggs in cold water to cool down the shells so you can handle them, then peel and set aside in medium shallow bowl (this is your plate). 

Meanwhile, cook bacon strips in big skillet for 5 or so minutes to render fat.  Scoop out crispy bacon and put in the bowl with the eggs.  Leave bacon fat in the skillet and add onion and garlic.  Cook for 5-6 minutes until soft.  Add honey and vinegar (beware, the skillet will flare up with popping grease) and continue cooking until the onion caramelizes (about 3-5 minutes).  Carefully place spinach into skillet, slowly toss with tongs until all leaves are coated, sprinkle with salt (barely needed, if at all) and pepper, and continue over heat until spinach is just wilted (less than 1 minute).

Take eggs out of bowl,  Dump spinach out into bowl (try to keep the garlic out) and mix with the bacon.  Halve the eggs (which should be almost soft-boiled) and place atop the spinch mound.  Dig in.  DEE-lish.

Notes: I have also made this with kale, which I am always sure to cut into bite-sized pieces before I cook it.  The kale takes longer to cook down than spinach, and needs more bacon grease – so have some extra on hand.  Just as yummy as the spinach!