If the Korean dish bibimbap had a half-sister from Germany she’d look and taste a lot like this. This recipe is a case of the when your fridge gives you lemons, make lemonade. All I had at hand to make dinner the other night was bacon, eggs, and some vegetables that were on their way out. Suprisingly, this big bowl of warm bacony goodness has become one of my favorite kitchen pleasures. And really, something you can cook up at any time hunger strikes. Here’s how to make it.
Recipe by Danée, food styling and photography by Bianca Shu from Opal Collective
INGREDIENTS – serves 2
5-6 large potatoes or 10-12 small potatoes – all peeled
6 bacon strips or 100g finely diced bacon (you can buy these in packets at Kaiser)
4 handfuls of fresh spinach (you can also use frozen spinach too)
juice of half a lemon
tsp seeded mustard
Sriracha or chilli sauce
- Peel potatoes, cut into small chunks and boil until just ready.
- Meanwhile to make the dressing, combine lemon juice, mustard, a tablespoon of olive oil, and salt and pepper to taste in a mug and mix using a fork. Taste and adjust to your liking.
- Cut bacon strips and fry until crispy.
- Blanch spinach in boiled water for 30 seconds – 1 minute. Scoop out of water and squeeze out excess water.
- Divide boiled potatoes and place into two bowls. Top with spinach and bacon.
- Fry eggs.
- Add a fried egg to each bowl and top with dressing. I also like to add a little Sriracha or chilli sauce.
- Mix it all up and enjoy!