<http://schema.org/recipeInstructions>
" In a large skillet, cook bacon over medium heat until crisp. Remove from pan with a slotted spoon; drain on a paper towel. Reserve 3 tablespoon of bacon drippings; discard remainder. Break up bacon into bite-size pieces when bacon is cool enough to handle. Heat 1 1/2 tablespoons of bacon drippings in the same skillet over medium-high heat. Add mushrooms and cook 4 to 6 minutes, stirring frequently, until lightly browned. Add onion; cook 1 to 2 minutes, stirring frequently. Transfer mixture to a large mixing bowl. Make poached eggs: Fill a large saucepan with 3 inches of water. Add 1 tablespoon white vinegar (this helps whites coagulate). Bring to a gentle simmer. Crack each egg into a small cup, then slide eggs, one at a time, into water. Cook 5 to 7 minutes, adjusting heat accordingly to keep at a gentle simmer, until whites are set and yolks are slightly runny. Poach longer if you like firmer yolks. Remove eggs with a slotted spoon. Transfer eggs to a paper towel. In same skillet over medium heat, whisk red wine vinegar, remaining 1 1/2 tablespoons bacon drippings, olive oil, mustard, and salt until well blended and warmed-through. Add spinach to mushroom mixture in bowl and pour warm dressing over; toss to coat. Add tomatoes and reserved bacon pieces. Divide salad into 4 servings. Top each with a poached egg; season with salt and freshly ground black pepper to taste."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a36077/spinach-salad-bacon-egg-recipe-rbk0413/>