- 4 eggs
- 8 slices bacon
- 1 (10 ounce) package fresh spinach
- 1 small onion, chopped
- 6 tablespoons vegetable oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- salt and pepper to taste
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the eggs, bacon, spinach and onion.
- In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.
03/27/2017
recipepes.com
Spinach Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
