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In a pan, cook the bacon.
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Once the bacon is crispy, remove it from the pan and allow to cool on paper towels, absorbing any excess fat.
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Once cooled, crumble the bacon into tiny pieces.
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While the bacon is cooling, remove all but 2 tbsp of fat from the pan.
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Sauté the shallots over a medium-high heat in the remaining bacon fat for about two minutes or until they become very aromatic.
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Reduce the heat to medium and add in all the remaining ingredients except the bacon. Mix well.
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Be careful to not over salt, as the bacon will add more salt to the dressing.
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Once the dressing has been well blended, add the crumbled bacon in, mix well, and set aside.
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Assemble the bowls with the spinach, add the red onions and dressing. Set aside.
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Fry the desired amount of eggs that have been seasoned with salt and pepper.
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Place the egg (s) on top of the spinach and serve.