Ingredients
6 eggs
450 g bacon
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
60 g white sugar
60 ml white vinegar
60 ml red wine vinegar
Directions
Step 1
Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Step 2
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 120 ml of drippings in the skillet.
Step 3
Toss spinach and green onions together in a large bowl.
Step 4
Heat the reserved drippings over low heat. Whisk 2 remaining eggs, sugar, white vinegar, and red wine vinegar together in a small bowl; add to warm drippings and whisk until thickened, about 1 minute.
Step 5
Pour warm dressing over spinach; add crumbled bacon and toss to coat. Garnish with chopped egg.