Hot Spinach Bacon Salad
3 whole eggs
7 slices Thick Cut, Peppered Bacon (I used 1/2 package of the regular stuff)
1 whole Red Onion, Small
1 package Mushrooms, white button
8 oz baby spinach, washed dried and stemmed
3 T bacon grease
3 T red wine vinegar
2 t sugar
1/2 t Dijon mustard
dash of salt
Cook eggs; cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to paper towel.
Remove 3 tablespoons grease and set aside. Add 2 additional tablespoons of grease on a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon. Peel and slice eggs.
Make hot bacon dressing. Add 3 T bacon grease, vinegar, sugar and Dijon to a small sauce pan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add Spinach to a large bowl. Arrange onions, mushrooms and bacon on top. Pour hot dressing over the top; toss to combine. Arrange eggs over the top and serve.