Spinach salad and eggs

Ingredients:

Spinach — 250 g
Mushrooms — 4 pieces
Red onion — 1 pc
Egg -2 pieces
Bacon — 8 pieces
Sugar — 1 hour. L.
Dijon Mustard — 0.5 hours. L.
Wine vinegar — 3 tablespoons. l.
Vegetable oil — 2 tbsp. l.
Salt, black pepper — to taste

Preparation:

Place the spinach in a colander and thoroughly wash the leaves, cut into rough pieces, dry on paper towels and spread in a large bowl. Eggs need to boil in salted water boiled. Once the eggs are ready, we keep them in ice water was purified and cut each into 8 slices. While the eggs will cook in the frying pan, fry the bacon until crisp. After frying spread on a paper towel to absorb excess fat, then crumble knife. After leaving the bacon 3 tbsp. l. fat. Pour into a deep frying pan and cook the fat left it on low heat. Pour the vinegar after heating, pour the sugar and Dijon mustard.
Lightly season with salt and pepper. Cut into thin slices fresh mushrooms and red onions. Fry the vegetables in vegetable oil. Mix the cooked vegetables with spinach. Sprinkled with hot sauce and sprinkle with bacon. Salad a la carte, so put on a plate decorate eggs.

Spinach salad and eggs