2 to 3 eggs
1 shallot, minced
vinegar, white balsamic, sherry, etc. — whatever you have
pinch salt
pinch sugar
olive oil to taste
2 T. olive oil
3/4 cup fresh breadcrumbs
bacon — about four slices, diced
Spinach 1/2 pound

1. Bring a small pot of water to a boil. Simmer eggs for 9 minutes, then cool in cold water till serving time.

2. Meanwhile, marinate shallot in vinegar with a pinch of salt and sugar for 10 minutes. Whisk in olive oil to taste, keeping the dressing rather sharp — a 2:1 oil-to-vinegar ratio is good here.

3. Meanwhile, make the breadcrumbs: heat the 2 T. olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them.

4. Meanwhile, fry the bacon until crisp. Save the rendered fat for another use.

5. Wash and lightly dry the spinach leaves. Place them in a large stainless steel bowl and toss lightly with some of the dressing. Mix in bacon and breadcrumbs and season with pepper. Put the bowl over a pan of simmering water and toss continually with tongs while the salad heats. Remove when the leaves are just wilted and serve immediately.

6. Peel and quarter eggs, season with salt and pepper, and serve with salad.

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