4 servings We think bacon fat is essential to the warm dressing, but you may discard it and use 2 tablespoons butter or vegetable oil in its place. Baby spinach will work here, but we prefer the flavor and texture of mature spinach in this dish. Young mustard greens, dandelion greens, or kale may also be substituted.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
5 slices bacon
⅓ cup cider vinegar
(2 teaspoons sugar)
(2 teaspoons yellow mustard seeds)
1 teaspoon minced or grated onion
2 large bunches spinach, stems removed (about 8 cups packed)
1 2 Hard-Boiled Eggs, sliced or chopped
Let's Cook
Step 1.
Cook in a large skillet over medium heat until crisp: 5 slices bacon
Step 2.
Reduce the heat to low, drain the bacon slices on paper towels, and set aside. Pour all but 3 tablespoons of the bacon drippings out of the skillet and add: ⅓ cup cider vinegar; (2 teaspoons sugar); (2 teaspoons yellow mustard seeds); 1 teaspoon minced or grated onion
Step 3.
Heat the dressing for about 5 minutes, or until it is fragrant and the mustard seeds have softened. Meanwhile, place in a salad bowl: 2 large bunches spinach, stems removed (about 8 cups packed)
Step 4.
Bring the vinegar mixture to a boil over high heat, then immediately pour it over the spinach and toss. Crumble the reserved bacon on top of the greens and serve at once, garnished with: 2 Hard-Boiled Eggs, sliced or chopped
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