Salad

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Directions:§0 §0 §01) 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 10-12 minutes. Remove from hot water, cool, peel and chop.

2) Place bacon in a large, deep skillet. Cook over medium high heat untill evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of dripping in the skillet.§0 §0 §03) In a large bowl, toss together spinach

and green onions.§0 §0 §04) Heat 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, untill thickened. pour at once over

spinach. Add crumbled baconand toss to coat. Garnish with chopped egg.

Ingredients:§0 §06 eggs§0 §01 pound bacon§0 §02 bunches fresh spinach (rinsed and dried)§0 §04 green onions thinly sliced§0 §02 eggs1/4 cup white sugar§0 §01/4 cup white vinegar§0 §01/4 cup red wine vinegar

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