Simple Poached Egg Dinner

In a medium skillet, heat olive oil over medium heat. Add the thinly sliced onion and sauté until softened, about 5 minutes.

While the onions are cooking, chop the bacon into pieces, discarding the fat or reserving it for another use. Add the bacon to the skillet with the onions and sauté for about 10 minutes, or until the onions are translucent and the bacon is nearly cooked.

1. In a separate pot, bring about 3 inches of water to a boil. Add the vinegar, then reduce the heat to maintain a gentle simmer. | 2. Add the fresh spinach to the skillet with the onions and bacon, turning with tongs until completely wilted, about 2 minutes. Be careful not to overcook the spinach!

As the spinach wilts, gently stir the simmering water and crack the eggs into a cup. Carefully drop each egg into the water one at a time. Poach for about 3 minutes for medium-firm eggs, with runny yolks and solid whites.

1. Divide the sautéed spinach mixture evenly between two dinner plates. Top each plate with a poached egg. Sprinkle with black lava salt (or your preferred salt) and freshly ground black pepper. | 2. Serve with large chunks of toasted baguette on the side.