Follow these steps for perfect results
bacon
diced
egg
lightly beaten
sugar
cider vinegar
water
spinach
torn
onion
chopped
salt
pepper
eggs
hard-boiled, sliced
Dice bacon into small pieces.
Cook bacon in a small frying pan over medium heat until crisp.
Do not drain the bacon grease.
In a 1-cup measuring cup, combine lightly beaten egg, sugar, cider vinegar, and enough water to measure 3/4 cup.
Pour the egg mixture over the bacon and grease in the frying pan.
Cook and stir continuously until the dressing thickens.
Season the dressing to taste with salt and pepper.
In a large bowl, place the torn spinach greens and chopped onion.
Pour the hot dressing over the spinach and onion.
Toss the salad to coat the greens evenly.
Garnish with sliced hard-boiled eggs.
Serve immediately.
Expert advice for the best results
Use fresh, high-quality spinach for the best flavor.
Add a pinch of red pepper flakes to the dressing for a little heat.
Everything you need to know before you start
5 minutes
The dressing can be made ahead of time and stored in the refrigerator.
Serve immediately on chilled plates.
Serve as a side dish or a light lunch.
The acidity cuts through the richness of the dressing.
Discover the story behind this recipe
Simple, hearty cuisine common in Dutch households.
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