8 ounces young spinach
2 large eggs
4 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons chopped shallots

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 teaspoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and saute shallots for 3 minutes then whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the dressing and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg and bacon among them. Season with pepper, as desired. Serve immediately.

 

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