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

Poached Eggs and Crispy Lardons 2.jpg


  • 2 pasture-raised organic eggs
  • 2 slices no sugar added bacon
  • 3 cups spinach
  • 1 teaspoon white vinegar
  • Pinch ground ground sumac
  • Salt
  • Pepper


  1. Fill a large pot with water and add 1 tsp vinegar and a pinch of salt
  2. Bring the water to a rolling boil
  3. 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
  4. 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).
  5. Leave a small amount of bacon fat in the pan and add the spinach to the hot pan and cook until wilted
  6. 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
  7. Place the cooked spinach on a plate, add the two poached eggs and sprinkle with the crispy lardons.
  8. Season with a pinch of ground sumac! Enjoy!