Sautéed Mushroom Spinach Salad

Cook the bacon in a deep, large skillet over high heat, stirring frequently until it reaches an even golden brown color. Remove the cooked bacon from the skillet and set it aside, reserving 2 tablespoons of its rendered fat.

Place eggs in a saucepan and submerge them in cold water, covering the pan with a lid. Bring the mixture to a rolling boil, then immediately remove it from heat and let it sit in the hot water for 10 to 12 minutes. Remove the eggs from the hot water, rinse them under cold running water, and peel them before cutting into wedges.

Heat the reserved 2 tablespoons of bacon fat in the same skillet over medium heat, stirring occasionally. Add vinegar, water, sugar, and salt to the skillet, whisking until smooth. Keep the mixture warm.

Wash and remove the stems from a handful of spinach leaves, then dry them thoroughly with a paper towel. Tear the spinach into small pieces and add it to a salad bowl, tossing until it's evenly coated with the warm dressing.

Finish the salad by topping it with sautéed mushrooms and crispy bacon, finishing it off with a wedge of egg on top.