3 eggs
8 cups (3
ounces) baby spinach
3
tablespoons cider vinegar
1-2
teaspoons sugar to taste
salt and
pepper to taste
8 slices
of bacon cut into ˝ -inch slices, or chopped pancetta
˝ red
onion, chopped
2 cloves
garlic, minced
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil
over high heat. Remove pan from heat, cover, and let stand 10 minutes.
Meanwhile, fill medium bowl with 1-quart ice water. Transfer eggs to ice water
with slotted spoon; let stand 5 minutes, then peel eggs, quarter them lengthwise,
and set aside.
Add
spinach to a large serving bowl. Set
aside.
Fry bacon or pancetta in a medium skillet over medium-high heat, stirring
occasionally, until crisp, about 10 minutes. Using slotted spoon, transfer
bacon to paper towel–lined plate. Pour bacon fat into heatproof bowl, then
return 3 tablespoons bacon fat to skillet. Add onion to skillet and cook over
medium heat, stirring frequently, until slightly softened, about 3 minutes;
stir in garlic until fragrant, about 15 seconds. Add vinegar and sugar, then
remove skillet from heat; working quickly, scrape bottom of skillet with wooden
spoon to loosen browned bits. Carefully taste for seasoning and add more sugar
or vinegar for balance. Pour hot
dressing over spinach, add bacon, and toss gently with tongs until spinach is
slightly wilted. Divide among individual plates, arrange egg quarters over
each, and serve.