-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of spinach.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3TBS of bacon fat to the pan.

-Chop 1 small sweet onion and then add to the bacon fat and cook for 3 minutes.

-Stir in 3 minced garlic scapes and cook for another 15 seconds.

-Add 3 TBS cider vinegar and then remove the skillet from the heat.

-Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

-Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters. Serve immediately.