Ingredients

• 4 stripss bacon
• 2 eggs
• 2 tablespoons apple cider vinegar
• 2 tablespoons water
• 2 teaspoons white sugar
• 0.5 teaspoons salt
• 1 pound spinach
• 4 ounces fresh mushrooms , sliced

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Reserve 2 tablespoons bacon drippings. Crumble bacon; set aside.
2. 2 Meanwhile, place eggs in a saucepan and cover with cold water; bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under cold running water; peel and cut into wedges.
3. 3 Heat reserved 2 tablespoons drippings in the same skillet; stir in vinegar, water, sugar, and salt. Keep warm.
4. 4 Wash and remove stems from spinach; dry thoroughly. Tear into pieces in a salad bowl; add warm dressing and toss until coated.
5. 5 Top salad with mushrooms and bacon; garnish with egg.

Nutrition per serving