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Spinach, Mushroom, Egg and Bacon Salad

30 minutes

  • 4 slices Peppered bacon, thin strips

  • 8 oz Baby spinach

  • 1 packageMushrooms

  • 1 Red onion, whole Small

  • 2 Eggs, whole

  • 1/2 tsp Dijon mustard

  • 3 tbsp Reserved bacon grease

  • 1 dash Salt

  • 2 tsp Sugar

  • 3 tbsp Red wine vinegar


Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 10 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.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Add on the top; toss to combine. Arrange eggs over the top and serve.


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