3 large eggs 8 cups baby spinach 3 TBS cider vinegar 1/2 tsp sugar 1/4 tsp black pepper Pinch of salt 8 slices of thick-cut bacon 1/2 medium red onion, chopped 1 small garlic clove, minced * Hardboil eggs, peel, and let cool down. Wash off to make sure all shells is removed. Cut eggs in quarters. * Stir vinegar, sugar, pepper, and salt together in a small bowl until sugar dissolves; set aside. Put spinach in a large bowl. * Fry bacon until crispy, about 10 minutes. Put bacon on paper towels to drain. Save bacon fat in a bowl. Put 3 tablespoons into a skillet and onion. Cook until softened, about 3 minutes. Stir in garlic until fragrant, about 15 seconds. Add vinegar mixture, then remove from heat. Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is just slightly wilted. Divide among plates and top with egg quarters.