Spinach, Mushroom, Egg And Bacon Salad

Ingredients:

• 4 slices Peppered bacon, thin strips

• 8 oz Baby spinach

• 1 packageMushrooms

• 1 Red onion, whole Small

• 2 Eggs, whole

• 1/2 tsp Dijon mustard

• 3 tbsp Reserved bacon grease

• 1 dash Salt

• 2 tsp Sugar

• 3 tbsp Red wine vinegar

Instructions:

1. Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 10 minutes.

2. Drain off water and add ice on top of eggs.

3. Fry bacon until crispy/chewy.

4. Remove to a paper towel.

5. Remove 3 tablespoons grease and set aside.

6. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.

7. Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced.

8. Remove to a plate and set aside.

9. Slice mushrooms and add them to the same skillet.

10. Cook slowly until caramelized and brown.

11. Remove to a plate and set aside.

12. Chop bacon.

13. Peel and slice eggs.

14. Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan over medium-low heat. Whisk mixture together and heat thoroughly.

15. Add spinach to a large bowl.

16. Arrange onions, mushrooms, and bacon on top.

17. Add on the top; toss to combine.

18. Arrange eggs over the top and serve.