Place 6 eggs in a medium saucepan with enough cold water to cover. Bring to a boil and remove from heat after 3 minutes. Cover and let eggs stand in hot water for 10 minutes. Remove from hot water, cool eggs and peel and chop them. Set aside. Place bacon in a non-stick skillet and cook over medium/high heat until evenly brown; drain, pat dry with paper towels. Crumble bacon and set aside. In a large bowl, toss the spinach and green onions together. Heat olive oil over low heat and whisk the remaining 2 eggs, sugar, white vinegar and apple cider vinegar. Add to warm olive oil and whisk for about a minute until thickened. Pour at once over spinach and toss to coat. Add the crumbled bacon and toss again. Season with salt and pepper and garnish with chopped eggs. Makes 6 servings.