You can also replace the cucumbers with mushrooms. Here’s my recipe for the Perfect Peelable Egg.
Ingredients
8ouncesbaby spinach, washed, dried, stems removed
3boiled eggs, cold, peeled, quartered
7slicesbacon
3Tablespoonsreserved bacon grease
3Tablespoonsred wine vinegar
2teaspoonssugar
1/2teaspoonDijon mustard
Salt and pepper
1/2cupred onion, finely chopped
1/2cupcucumbers, chopped
1cupcherry tomatoes, cut in half
Instructions
Remove the stems from spinach. Place spinach in a large bowl.
Fry bacon until crispy/chewy. Place on a paper towel to remove the grease. Crumble the bacon and set aside.
Transfer the 3 tablespoons of bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the onions, cucumbers, and tomatoes to the spinach and toss. Add the dressing and bacon and toss to combine.
Divide the spinach between 4 plates or bowls and evenly arrange eggs over the top and serve immediately.