Total Time
Prep 15 mins
Cook 0 mins

Sometimes it is fun to serve eggs for lunch of dinner. You will love this.

Ingredients Nutrition

  • 8 ounces bacon, cut into 1-inch by 1/4-inch pieces
  • 1 shallot, chopped
  • 1 cup mushroom, sliced
  • 12 cup chicken broth
  • 4 tablespoons balsamic vinegar (more to taste)
  • 4 eggs (large)
  • salt and black pepper
  • fresh baby spinach leaves


  1. Heat a sauté pan; add the bacon pieces and sauté them until cooked; 5-10 minutes.; set aside on a paper towel.
  2. Remove 1/2 the bacon fat for the pan and discard.
  3. Add the shallots to remaining bacon fat and sauté until it is translucent.
  4. Add the mushrooms, salt and pepper and once they begin to soften, add the broth,.
  5. scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
  6. Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat.
  7. Taste the pan sauce and adjust salt pepper and the balsamic vinegar.
  8. Heat a large non stick pan over medium-low heat; add a bit of butter and crack in the eggs, taking care not to break the yolks.
  9. Season each egg with salt and pepper.
  10. Fry the eggs gently until the whites are cooked through but the yolks remain runny.
  11. Place the spinach in individual bowls.
  12. Pour the warm dressing with the mushrooms over the spinach and toss until the leaves are wilted and coated.
  13. Sprinkle on the bacon . Top each bowl with a fried egg.