Salad with Poached Eggs and Bacon Dressing

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 piece bacon
• cut crosswise into 1/2 inch thick strips
• 1 teaspoon aged sherry or red wine vinegar
• Kosher salt plus and freshly ground black pepper
• 1 tablespoon distilled vinegar
• 1 to 2 large eggs
• 1 -1/2 cups mixed greens
• washed and spun dried
• 1 or 2 (1/2-inch) thick slices of a baguette or sourdough bread
• lightly toasted

Instructions

1. Heat the oil in a small saute pan over medium heat.
2. Saute the bacon strips until golden and crispy.
3. Remove the bacon with a slotted spoon to a paper towel to drain and reserve.
4. Pour off the oil and bacon fat, and reserve.
5. Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.
6. Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing.
7. Season with salt and pepper to taste and set aside.
8. Fill a small sauce pan with 3 inches of water.
9. Add the distilled vinegar.
10. Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer.
11. Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes.
12. Meanwhile toss the salad with the reserved bacon and the dressing.
13. Season with salt and pepper.
14. Put the salad on a plate and place the toasts on the salad.
15. Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels.
16. Place egg on toast and serve immediately.