The 13 minute egg is one of the most popular ways to cook eggs because it's easy, fast, and the results are really great. I first heard of the 13 minute eggs from Ideas in Food but many other chefs use this technique as well. The timing in this recipe is critical because of the high heat, it's one of the rare sous vide recipes where you are not trying to bring the food up to the temperature of the water bath. The high temperature cooks the whites of the egg much more than the yolks, leaving a runny yolk with a firmer white.
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.
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.
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.