Curtis Stone's Toasted Bagels with Crispy Bacon, Poached Eggs and Spinach

Fill a large skillet with water and bring it to a simmer over medium heat. Stir in the vinegar. Crack 1 egg into a coffee cup or a small bowl and then gently transfer the egg into the simmering water. Repeat with 3 more eggs. Cook the eggs for about 3 minutes, or until the whites are set but the yolks are still runny. Using a slotted spoon, carefully remove the eggs from the water and set them on a paper towel to drain. 

Meanwhile, heat a heavy, large, nonstick frying pan over medium-high heat. Add the bacon and cook for about 8 minutes, or until crisp and golden. Transfer the bacon to paper towels to drain the excess oil. Pour off most of the oil, leaving just a couple of teaspoons in the pan. Add the spinach and sauté for 2 minutes, or just until the spinach wilts.

Set the toasted bagel halves cut side up on 8 plates. Spoon the wilted spinach atop the bagels, dividing it evenly. Set the bacon onto the spinach. Spoon the eggs onto the bacon, and serve.