Bring a small pot of water to a boil, then add the eggs and reduce to a simmer. Simmer for 15 minutes, then place in a bowl of ice water to cool. While the eggs are cooking, place the spinach into two bowls.
2. While the eggs continue to cook, cook the strips of bacon until crispy. Drain on a paper towel and then crumble and add to the bowls of spinach. Sprinkle the almonds and seeds on top.
3. Dice the apple and the red onion and add to the salad.
4. Once the eggs have cooled, peel and slice them, then add to the salad. Dress the salad just before serving.