Egg -Bacon toasts with onions & spinach

2slices Turkey bacon
1 yellow onions
salt and pepper
1/2cup white wine
2 slices whole wheat bread
1 tablespoon extra-virgin olive oil
Dijon mustard
2hard cooked eggs
1garlic clove
baby spinach

Directions

1. Preheat oven to 450 degrees. In a large ovenproof skillet, cook bacon over medium until crisp and browned on both sides, 7 minutes; drain on paper towels. Pour off all but 1 tablespoon fat from skillet. Season onions with salt and pepper and cook, cut side down, until golden, 5 to 7 minutes. Flip, add  white wine , and transfer skillet to oven. Bake until onions are tender when pierced with a knife, 15 minutes.
2. Meanwhile, crumble bacon into small pieces. Drizzle each toast with 1/2 teaspoon oil and spread with mustard. Top each toast with 1 egg, season with salt and pepper, and sprinkle with bacon. Divide toasts and onions among four plates. Place skillet over medium-high and add 1 teaspoon oil and garlic; cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing, until wilted. Season spinach to taste with salt and pepper and serve with toasts and onions.

Thank you Marthastewart