Warm Spinach Salad

Begin by placing 6 eggs into a medium-sized saucepan that is large enough to hold water. Add cold water to the pan so that it's completely submerged, then bring the mixture to a rolling boil. As soon as the water reaches its boiling point, take the pan off the heat source and cover it with a lid. Allow the eggs to sit in their hot water for 10-12 minutes, giving them time to cook thoroughly. Once the eggs have finished cooking, carefully remove them from the hot water and let them cool down before peeling and chopping them into smaller pieces.

Next, place 4-6 slices of bacon in a large, deep skillet that is suitable for cooking. Heat the bacon over medium-high heat until it's evenly browned on all sides, stirring occasionally to prevent burning. Once the bacon is cooked, use a slotted spoon to remove it from the skillet and transfer it to a plate or tray. Leave about 1/2 cup of the bacon's drippings in the skillet, as these will be used later.

In a separate bowl, combine 1 cup of fresh spinach leaves and 1/4 cup of chopped green onions. This mixture will serve as the base for our dish.

Now, heat up the reserved bacon drippings in the skillet over low heat. In a small bowl, whisk together 2 eggs, 1 tablespoon of sugar, 1 tablespoon of white vinegar, and 1 tablespoon of red wine vinegar until well combined. Add the egg mixture to the warm drippings and whisk constantly until the dressing thickens, about 1 minute.

Pour the warm dressing over the spinach mixture and toss to coat. Add the crumbled bacon to the bowl and stir until everything is well combined. Finally, garnish your dish with chopped eggs and serve immediately.