1. Cook bacon in a large nonstick skillet over medium, stirring occasionally, until crisp, 5 to 7 minutes.Absorb excess fat with a paper towel
2. Boil the eggs for 8 minutes. Put into cold water and deshell the eggs
3. Combine buttermilk, yoghurt, remaining 1 tablespoon oil, pepper, and salt in a small bowl. Divide dressing among plates; top with spinach, bacon, and eggs.