Classic Spinach Salad


4 eggs              6 slices bacon               2 tspn sugar

1/2 tspn salt      1/2 tspn black pepper     2 Tblsp vinegar (any kind)

9 or 10 cups fresh spinach          1 red bell pepper

Put the eggs in a small saucepan and cover with cold water by at least one inch. Bring the water to a boil over medium-high heat, cover and remove the pan from heat. Let the eggs stand for 15 minutes more. To reduce the chances that the egg yolks will form a greenish-gray ring, drain the eggs immediately and cover them with cold water

Cook bacon, set aside on absorbent towels. Reserve 2 tablespoons bacon grease in small sauce pan or skillet. Add sugar, salt, pepper and vinegar; stir over low heat to dissolve sugar and salt. Set aside

Remove and discard bulky stems from spinach; rinse several times and spin or towel dry.  Core and juline red pepper. Peel and quarter eggs, placing one/plate on spinach. Crumble the bacon on top, and dress with the warm bacon dressing. Makes 4 servings.. (adjust recipe- doubling dressing is not a bad idea)