Sous Vide 13 Minute Egg on Wilted Spinach Salad

For the Eggs

15 to 20 minutes before serving

Preheat a water bath to 167°F (75°C).

Gently place the eggs in the water bath and let cook for 13 minutes. Once cooked, remove from the water bath and set aside.

For the Wilted Spinach Salad

At least 30 to 40 minutes before serving

Place the spinach in a bowl and set aside.

Heat the bacon over medium heat until the fat has rendered and the bacon is crispy, 15 to 20 minutes. Remove and discard all but about 1 tablespoon of the bacon fat. Add the shallots and garlic, cook until the shallots turn translucent, 3 to 5 minutes. Stir in the lemon juice then pour the mixture over the spinach and toss well to combine. Salt and pepper to taste.

To Assemble

Place some spinach in a bowl, leaving an indentation at the top to hold the egg. Crack a 13 minute egg over the top of the spinach, sprinkle with the basil, then grate the parmesan cheese on top. Squeeze some lemon juice over the dish then serve.