1. Bring a saucepan of water to a simmer and add the eggs. Boil them on medium heat for 9 minutes, then transfer to a bowl of iced water to cool. Peel and halve the eggs, and set aside. 

2. Heat a small frying pan over medium heat and add the oil. Fry the bacon until nicely browned. Remove with a slotted spoon and set aside. 

3. For the dressing, add the vinegar, mustard and sugar to the rendered fat and whisk to combine. Season well with salt and plenty of black pepper. 

4. Add the mushrooms, onion and spinach to a large bowl and toss through the bacon. Add ¾ of the dressing and toss to combine. Transfer to a plate, add the eggs and drizzle over the remaining dressing to serve. 

Adam's tip My two rules for tossing salads are: one, always toss salads in a separate bowl to the one you're serving in; and two, use your hands. Both allow for better coverage and texture.

Also try Adam Liaw's mixed grill with roast tomatoes and salsa verde