Boiled Egg, Bacon and Mushroom Salad

Place eggs in a saucepan and add cold water to cover. Bring to a boil, then reduce heat to low, simmer and cook for 10 minutes. Plunge eggs into cold water. When cold enough to handle, peel and cut into slices.

Heat olive oil over medium high heat. Add mushrooms. Sauté tor 4-5 minutes, until cooked. Drain liquid and reserve mushrooms.

Arrange greens (mixed greens or spinach) in a bowl. Top with bacon, tomatoes, mushrooms and cheese. Add eggs.

In a bowl, whisk together olive oil, vinegar and Worcestershire. Pour over salad. Season with salt and pepper. Serve.