• 4 slices bacon
  • 2eggs
  • 2 teaspoons white sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons water
  • ½ teaspoon salt
  • 1 pound spinach
  • ¼ pound fresh mushrooms, sliced
  • Directions

  • Step 1

    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.


  • Step 2

    Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,cool, peel and cut in wedges.

  • Step 3

    Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt.Keep warm.

  • Step 4

    Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl.Pour warm dressing over and toss until coated.

  • Step 5

    Top salad with mushrooms and bacon, garnish with egg.

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