Spinach and Mushroom Salad

Ingredients

• 4 slices bacon 
• 2 tablespoons cider vinegar 
• 2  eggs 
• 0.3 pound mushrooms fresh sliced
• 0.5 teaspoon salt 
• 1 pound pkt spinach 
• 2 tablespoons water 
• 2 teaspoons sugar white

Equipment

• bowl
• frying pan
• sauce pan

Directions

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.
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.
3. Remove from hot water, cool, peel and cut in wedges.
4. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
5. Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl.
6. Pour warm dressing over and toss until coated.
7. Top salad with mushrooms and bacon, garnish with egg.