Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook 8-10 minutes, flipping every 2 minutes, until bacon is golden and fully crisp. Transfer to paper towels and let drain 3-5 minutes.
6 slices bacon
Fill a pot with water and bring to a boil. Gently lower eggs into boiling water, reduce heat to a gentle simmer, and cook exactly 11 minutes. Transfer eggs to an ice bath immediately and let cool 5 minutes, then peel under running cold water.
4 eggs
In a small mixing bowl, whisk together Dijon mustard and apple cider vinegar. Slowly drizzle in olive oil while whisking constantly until dressing emulsifies and thickens slightly. Season with salt and black pepper.
3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 0.25 teaspoon salt, 0.25 teaspoon black pepper
Slice mushrooms thinly. Slice red onion 1-2mm thin, then soak slices in cold water for 5 minutes to mellow sharpness. Drain and pat dry. Crumble cooled bacon into bite-sized pieces. Slice hard-boiled eggs into halves or quarters.
0.5 cup mushrooms, 0.25 red onion, 6 slices bacon, 4 eggs
In a large bowl, combine baby spinach, mushrooms, and drained red onion. Drizzle dressing over greens and toss gently to coat. Top with crumbled bacon and sliced eggs. Serve immediately.
6 cups baby spinach, 0.5 cup mushrooms, 0.25 red onion, 3 tablespoons olive oil, 6 slices bacon, 4 eggs
