Poached Eggs with Crispy Lardons
When you have some more time on the weekend to cook the poached egg is a joy to master. You will likely destroy many eggs in the process of learning to poach an egg but once you get the technique down you’ll be adding a poached egg too so many of your dishes.
Preparation Time: 15 Minutes / Serves: 1
- 2 pasture-raised organic eggs
- 2 slices no sugar added bacon
- 3 cups spinach
- 1 teaspoon white vinegar
- Pinch ground ground sumac
- Fill a large pot with water and add 1 tsp vinegar and a pinch of salt
- Bring the water to a rolling boil
- While the water is boiling slice the bacon into lardons (little stick size pieces). Add them to a hot cast iron pan and cook until crispy
- Remove the Lardon’s from the pan and set aside to drain on a paper towel. Remove the excess fat and save in a glass jar for later (liquid gold).
- Leave a small amount of bacon fat in the pan and add the spinach to the hot pan and cook until wilted
- Time to poach the eggs! Swirl the water to create a little tornado with the water and add the eggs slowly into the center of the swirl. Remove from the heat, cover and poach the eggs for 3-4 minutes
- Place the cooked spinach on a plate, add the two poached eggs and sprinkle with the crispy lardons.
- Season with a pinch of ground sumac! Enjoy!