Spinach Salad on Garlic Croutons

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2 large eggs

12 slices crusty peasant bread

2 large cloves garlic, halved

Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons

1/2 cup grated Parmigiano-Reggiano 

1.4 pound thick cut pancetta, diced

1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered

Salt and freshly ground black pepper

1/3 cup Marsala or dry sherry

1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped

1/2 small red onion, chopped

1 lemon

Freshly grated nutmeg, to taste