Ingredients

• 3 eggs
• 7 slices Thick Cut, Peppered Bacon
• 1 red onion, small
• 1 pkg mushrooms, white button
• 8 oz spinach, washed, dried and stems removed or
• 8 oz lettuce
• 3 TBSP reserved bacon grease
• 3 TBSP red wine vinegar
• 2 tsp sugar
• 1/2 tsp dijon mustard
• 1 dash salt

Instructions

1. 1
   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.
2. 2
   Fry bacon until crispy/chewy. Remove to a paper towel.
3. 3
   Remove 3 tablespoons grease and set aside.
4. 4
   Add 2 add'l tablespoons of grease to a separate skillet over medium heat.
5. 5
   Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
6. 6
   Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
7. 7
   Chop bacon.
8. 8
   Peel and slice eggs.
9. 9
   Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
10. 10
    Add spinach or lettuce 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.