Wilted spinach, poached egg, crispy bacon and roasted vegetable salad

DIRECTIONS
Poaching Eggs:
2 eggs
water
1 tsp white vinegar
Step 1: Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you don't want the eggs to stick together.
Step 2:Working with the eggs, one by one, crack each egg into individual bowls.
Step 3.If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk. I would suggest bringing the water to a boil and then reducing it to a simmer before cooking.

Vegetables
sprinkle with kosher salt, olive oil and pepper

Cut Bacon into small pieces for slow cooking until crispy

Dressing:
There is already olive oil and salt on the vegetables and the yolk from the egg is supposed to drizzle over the spinach as the dressing... you don't need to add more oil but you can add 2-3 TBS of red wine vinegar,garlic powder and 1 tsp sugar.