Ingredients
1-1/2 cups sugar1/2 cup all-purpose flour3/4 teaspoon salt4 cups cold water1 cup cider vinegar4 eggs, lightly beatenTorn fresh spinach, sliced fresh mushrooms and salad croutons1 package (1 pound) sliced bacon, cooked and crumbled
Preparation
In a large saucepan, combine the sugar, flour and salt. Gradually stir in water and vinegar. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot dressing into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Serve immediately over spinach with mushrooms and croutons; sprinkle with bacon. Or transfer dressing to a 1-1/2-qt. slow cooker and keep warm on low. Refrigerate leftovers.
