6 eggs, hard boiled
1 pound bacon
2 bunches spinach, rinsed and dried
4 green onions, thinly sliced
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup red wine vinegar
In a medium saucepan, boil 6 eggs until hard boiled. When cool, peel and chop; set aside.
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 bacon drippings over low heat.
In a small bowl, whisk together the remaining 2 eggs, sugar, white vinegar and red wine vinegar. Add to warm bacon grease and whisk for about a minute, until thickened a bit. Pour at once over spinach, add crumbled bacon and toss to coat. Garnish with chopped eggs and serve warm.