Cook bacon until crispy then transfer to a paper tower.
Add onions and mushrooms to the hot pan and cook until the onions begin to brown, about 3 minutes. Season the shrimp with salt and pepper and add them to the pan along with the pine nuts. When the shrimp are pink and firm (2-4 minutes) stir in the vinegar and mustard and season again with salt and pepper. If the pan looks dry, add a splash of olive oil.
Divide the spinach and eggs among four plates and top with the hot shrimp mixture, some of the dressing from the pan and the bacon.
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