1. Place bacon in a large and wide skillet and set over medium-high heat. Cook bacon until crispy, then remove pan from the heat. Lift bacon out of the pan with a slotted spoon and drain on a paper towel.
2. Remove all but 2 tsp. of the bacon fat from the skillet. Now set pan back over the heat and pour in 3 Tbsp. olive oil. When hot, add the mushrooms, garlic and oregano and cook until mushrooms are tender, about 4 to 5 minutes. Remove from the heat and stir in the juices, 2 Tbsp. vinegar, salt and pepper.
3. Divide and mound the spinach on 4 plates and top with the mushrooms, egg wedges and cheese nuggets. Drizzle each salad, if desired, with a little more olive oil and vinegar, and then serve immediately.

Note: Before slicing the oyster mushrooms, trim away any tough parts of the lower stem.

To learn how to boil eggs, check out Boiled Eggs 101.