Wilted Spinach Salad Recipe

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.

Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain crumble and set aside reserving approximately 1/2 cup of drippings in the skillet.

In a large bowl toss together the spinach and green onions.

Heat the reserved drippings over low heat. In a small bowl whisk together the 2 remaining eggs sugar white vinegar and red wine vinegar. Add to warm grease and whisk for about a minute until thickened. Pour at once over spinach add crumbled bacon and toss to coat. Garnish with chopped egg.