Warm Bacon Spinach Salad

3 bacon strips, diced
1 tablespoon all-purpose flour
1 egg
6 tablespoons water
2 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper to taste
3 cups fresh baby spinach
1/2 cup seasoned croutons

In a large skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth.

In a large bowl, beat egg; add water, vinegar, sugar, salt and pepper. Slowly pour into skillet. Bring to a boil; boil for 2 minutes, stirring constantly.

Place spinach in a large bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons; toss to coat. Serve warm.

Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through. Makes 2 servings.