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1
Add the egg to a small or medium saucepan, cover with cold water, cover and bring to a boil over high heat.
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2
Remove the pan from the heat, keep covered, and allow to stand 10 minutes.
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3
While the eggs are sitting in the hot water, fill a medium bowl with 1 quart ice water.
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4
After 10 minutes, remove the eggs from the hot water to ice water with a slotted spoon, allow to stand for another 5 minutes.
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5
Peel the eggs, quarter them lengthwise, and set aside.
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6
The bacon cooks quicker if you chop the slices into 1/2 inch sized pieces.
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7
Add the bacon in a medium skillet over medium heat and cook until crisp, 9 to 11 minutes.
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8
In a small bowl combine the vinegar, sugar, salt and pepper.
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9
Stir to dissolve, set aside.
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10
With a slotted spoon, remove bacon from the skillet, and drain on a paper towel-lined plate.
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11
Transfer the bacon fat into a small bowl, then return 3 tablespoons of bacon fat to the same skillet.
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12
Stir in the onion and cook over medium heat, stirring often.
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13
Pour the vinegar mixture, then remove the skillet from heat, working quickly, scape the bottom of skillet with a wooden spoon to loosen any browned bits of flavor.
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14
Pour the dressing over the spinach, place the bacon on top, and gently toss until spinach is just wilted.
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15
Divide among serving plates, place egg quarters on top of each salad.
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16
Serve warm.
