2 large bags prewashed spinach
6 cloves garlic, minced
Olive oil
1 lemon juiced and zested
Kosher salt
Fresh cracked black pepper
Fresh grated nutmeg
Round ring mold
6 Fresh Eggs – preferably brown x-large
Small red onion – minced
6 Slices Bacon – We recommend Benton’s – crispy and well drained – chopped
Blue Cheese crumbles
Lemon vinaigrette ingredients – ¼ cup fresh lemon juice (1-2 lemons), plus zest of 1 of the lemons;, 1 Teaspoon Kosher salt, ¼ Teaspoon fresh ground pepper, ½ teaspoon honey, ¼ cup champagne vinegar and 1 cup of olive oil. 1 jar with lid. (option by personal preference: walnut oil, grapeseed oil, etc)

Preheat oven to 400 degrees – place bacon on a rack over sheet pan and cook until crispy. Remove and place on paper towel to drain. Once cool rough chop and set aside.

In medium sauce pan add water to cover 6 eggs, add 1 Tablespoon Kosher salt and 2 Tablespoons vinegar – bring to boil set timer for 8 minutes, cover and reduce to medium heat. Remove from heat and run under cold water. Remove shells and drain on paper towel. Set aside. Slice prior to plating.

Peel small red onion, mince and set aside.

In jar with lid add all ingredients for Lemon vinaigrette – shake vigorously to emulsify – refrigerate until 20 min prior to service.

Using a large sauté pan heat to medium high add approximately 2-3 tablespoons of olive oil and minced garlic, sauté for 1 minute. Add spinach, lemon juice, salt, pepper, nutmeg and sauté just till spinach is wilted – using tongs turn often. Remove pan from heat. Just before removing from pan add in lemon zest and mix into spinach thoroughly. Put spinach in a large fine mesh strainer and gently press until a majority of liquid is drained.

Place ring mold in center of plate. Add ¼ to ½ cup of spinach mixture and press into mold. Remove mold. Drizzle a Tablespoon of the vinaigrette over the top and allow some to pool onto plate. Top with 2-3 slices of egg, bacon, red onion and Blue Cheese crumbles.