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1
In a frying pan, heat 2 tablespoons of the oil over med-high heat.
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2
Add the mushrooms and cook, stirring occasionally, until they give off their juices and are lightly browned, 5-6 minutes.
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3
Transfer to a bowl.
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4
Add 4 tablespoons oil, the lemon juice, garlic, thyme, and red pepper flakes, season with salt and pepper, and toss to coat.
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5
Let marinate for at least 1 hour or up to 24 hours.
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6
Place eggs in a saucepan just large enough to hold them.
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7
Add cold water to cover by 1 inch and bring just to a boil over high heat.
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8
Remove the pan from the heat and cover.
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9
Let stand for 15 minutes.
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10
Drain the eggs, then transfer to a bowl of ice water and let cool.
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11
Peel and coarsely chop the eggs.
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12
Put the spinach in a large bowl.
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13
In a large frying pan, fry the bacon over medium heat, stirring occasionally, until crisp and browned, about 7 minutes.
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14
Using a slotted spoon, transfer to paper towels to drain.
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15
Pour off all but 2 tablespoons of the fat in the pan.
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16
Off the heat, whisk the vinegar and mustard into the fat in the pan, then drizzle over the spinach; toss to coat well.
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17
Divide the dressed spinach among individual plates, top with the onion slices, tomatoes, marinated mushrooms, and chopped eggs.
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18
Sprinkle with the chopped bacon and serve.
