TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	full baby spinach	1.0	package	None
	bacon	4.0	slices	None
	pasteurized eggs	4.0	larges	None
	olive oil	2.0	Tbsps	None
	onion or	1.0	small	None
	salt & pepper	2.0	servings	None
	vinegar	2.0	Tbsps	None

full baby spinach

Qty: 1.0

Metric: package

Price: None

bacon

Qty: 4.0

Metric: slices

Price: None

pasteurized eggs

Qty: 4.0

Metric: larges

Price: None

olive oil

Qty: 2.0

Metric: Tbsps

Price: None

onion or

Qty: 1.0

Metric: small

Price: None

salt & pepper

Qty: 2.0

Metric: servings

Price: None

vinegar

Qty: 2.0

Metric: Tbsps

Price: None

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Instructions

Step 1: Add bacon to onions and saut for about 10 minutes or until the onions are translucent and the bacon is almost cooked.While bacon and onions are cooking bring about 3 inches of water to a boil and add the vinegar. Once boiling reduce heat to just barely simmer.

Ingredients:

• vinegar
• onion
• bacon
• water

Step 2: Add the spinach and turn with tongs until completely wilted and mixed with the bacon and onions.

Ingredients:

• spinach
• onion
• bacon

Equipment:

• tongs

Step 3: Saute for 2 minutes; just until spinach is cooked. Do not overcook!Give the water a gentle stir and just after you add the spinach to the onions and bacon, drop the eggs in one at a time to poach. (first break the eggs into a cup) 3 minutes will give you medium firm egg; runny yolk and solid whites.Divide the spinach evenly between two dinner plates and top with two poached eggs.

Ingredients:

• poached egg
• spinach
• onion
• bacon
• water
• egg
• egg yolk

Step 4: Sprinkle black lava salt (if you have another kind of salt like truffle salt, that is great too!) and fresh ground black pepper.

Ingredients:

• ground black pepper
• salt

Step 5: Serve with a large chunk of toasted baguette.

Ingredients:

• baguette