Spinach Salad with Warm Bacon Dressing

Directions

Add the egg to a small or medium saucepan, cover with cold water, cover, and bring to a boil over high heat. Remove the pan from the heat, keep it covered, and allow it to stand for 10 minutes.

While the eggs are in hot water, fill a medium bowl with 1 quart of ice water.

After 10 minutes, remove the eggs from the hot water to ice water with a slotted spoon and allow them to stand for another 5 minutes. Peel the eggs, quarter them lengthwise, and set aside.

The bacon cooks quicker if you chop the slices into ½ inch sized pieces. Add the bacon in a medium skillet over medium heat and cook until crisp, 9 to 11 minutes.

In a small bowl, combine the vinegar, sugar, salt, and pepper. Stir to dissolve, set aside.

Remove bacon from the skillet with a slotted spoon, and drain on a paper towel-lined plate.

Transfer the bacon fat into a small bowl, then return 3 tablespoons of bacon fat to the same skillet.

Stir in the onion and cook over medium heat, stirring often.

Pour in the vinegar mixture, then remove the skillet from heat; working quickly, escape the bottom of the skillet with a wooden spoon to loosen any browned bits of flavor.

Pour the dressing over the spinach, add the bacon, and gently toss until the spinach is just wilted.

Divide among serving plates, and place egg quarters on top of each salad.

Serve warm.