Wilted Spinach Salad w/Bacon Dressing

3 hard-boiled eggs
6 oz. Baby spinach (about 8 cups)
3 tbsp. Vinegar
½ tsp. Sugar
¼ tsp. Pepper
Pinch salt
8 slices thick-cut bacon, cut into ½ inch pieces
½ medium red onion, chopped
1 small garlic clove, minced

Place spinach in a large bowl. Stir vinegar, sugar, pepper, and salt together in small bowl until sugar dissolves. Set aside.

Fry bacon in medium skillet over medium high heat, stirring occasionally, until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour bacon fat into heatproof bowl, then return 3 tbsp. bacon fat to skillet. Add onion to skillet, and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes. Stir in garlic until fragrant, about 15 seconds. Add vinegar mixture, then remove from heat. Working quickly, pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slightly wilted. Arrange egg quarters on top.

Serves 2 for a meal or 4 for side servings.