In a large bowl, place spinach, tomatoes and beans.

Stir vinegar, Truvia, pepper and salt together in a small bowl until sugar dissolves. Set aside.

Fry bacon in a medium skillet over medium high heat until crisp. Place on plate covered with a paper towel. Pour bacon fat into heatproof bowl, then return 3 tablespoons bacon fat to skillet. Add onion to skillet and cook over medium heat, stirring frequently, until slightly softened. Stir in garlic for about 15 seconds. Add vinegar mixture and remove skillet from heat.

Workly quickly, scrape bottom of skillet with a wooden spoon to loosen browned bits. Pour hot dressing over spinach, add bacon and toss until spinach is slightly wilted.

Divide among individual plates. Arrange egg quarters on top and sprinkle with the toasted almonds.

Serve immediately.