Ingredients
4
4 servings
- •4 slices bacon
- •2 eggs
- •2 teaspoons white sugar
- •2 tablespoons cider vinegar
- •2 tablespoons water
- •½ teaspoon salt
- •1 pound spinach
- •¼ pound fresh mushrooms, sliced
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- 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.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutritional Facts
Per 4 servings
- Calories: 126
- Carbohydrate: 8g
- Fat: 7g
- Fiber: 3g
- Protein: 11g
- Sugar: 3g
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