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In a large skillet, cook the bacon until it's almost crisp, then add the chopped onion. Sauté for about 10 minutes, until the onions turn translucent and the bacon is cooked through.
Meanwhile, bring about 3 inches of water to a boil in a separate pot. Stir in the vinegar, then reduce the heat to a bare simmer.
Continue to sauté the spinach for another 2 minutes, just until it's cooked through but still bright green. Don't let it get mushy.
While the spinach finishes, crack each egg into a separate small cup. Give the simmering water a gentle stir to create a slight vortex, then carefully drop the eggs in one at a time. Poach for 3 minutes for a medium-firm egg with a runny yolk and solid whites.
Divide the spinach mixture evenly between two dinner plates and top each with two poached eggs.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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