Photo by kitchen witch
kitchen witch's Notes:
Expand4 large cage-free eggs Ask a question about this ingredient
2 thick slices applewood smoked, nitrate-free bacon Ask a question about this ingredient
1 medium sweet onion, sliced Ask a question about this ingredient
2 garlic cloves, crushed with side of knife Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1 tablespoon apple cider vinegar Ask a question about this ingredient
1 bag (1 pound) pre-washed baby spinach Ask a question about this ingredient
1 cup basil leaves Ask a question about this ingredient
sea salt and crushed red pepper flakes Ask a question about this ingredient
Bring water in a saucepan to a boil. Remove the pan from the burner. Gently lower the eggs into the water and return the pan to the hot burner. Lower the heat and simmer for 5 minutes. Drain the water and cool the eggs in cool water. Peel the eggs. Eggs may also be poached or sauteed as desired.
Ask a question about this stepMeanwhile, cook bacon for 4 minutes over medium heat. Remove bacon from pan to a plate leaving the rendered oil in the pan.
Ask a question about this stepAdd the onion and garlic and cook for 5 to 6 minutes, until softened. Add honey and apple cider vinegar and sauté until the onion has caramelized, about 5 more minutes.
Ask a question about this stepPlace the spinach and basil into the pan. Season with sea salt and red pepper flakes. Toss with tongs until the leaves are just wilted, about 30 seconds. Pour the mixture into a bowl and crumble bacon into chunks over the salad. Halve the soft-cooked eggs and arrange on top of the salad.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I love the way this looks and bet it would be delicious.