Ingredients
8 bacon strips 1 teaspoon packed brown sugar1/4 teaspoon ground chipotle pepper1 small red onion, halved and thinly sliced2 tablespoons champagne vinegar1 teaspoon sugar1/2 teaspoon pepper4 large eggs1/4 teaspoon salt8 cups spring mix salad greens (about 5 ounces) 1/2 cup crumbled feta cheese
Preparation
Preheat oven to 350°. Place bacon on one half of a foil-lined 15x10x1-in. pan. Mix brown sugar and chipotle pepper; sprinkle evenly over bacon. Bake until bacon begins to shrink, about 10 minutes.
Using tongs, move bacon to other half of pan. Add onion to bacon drippings, stirring to coat. Return to oven; bake until bacon is crisp, about 15 minutes. Drain on paper towels, reserving 2 tablespoons drippings.
In a small bowl, whisk together vinegar, sugar, pepper and reserved drippings. Coarsely chop bacon.
Place a large skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan. Reduce heat to low; cook eggs until desired doneness, turning after whites are set if desired. Sprinkle with salt.
Toss greens with dressing; divide among four dishes. Top with bacon, onion, cheese and eggs. Serve immediately.
