Ingredients:

  • 6 slices (approx. 170g) thick-cut smoked streaky bacon (or pancetta)
  • 2 slices (approx. 75g) good quality sourdough bread, cut into 1-inch cubes
  • 1 tbsp (15 ml) extra virgin olive oil (or reserved bacon fat)
  • 1/4 tsp kosher salt
  • Pinch of freshly cracked black pepper
  • 6 cups (approx. 150g) mixed crispy greens (e.g., Little Gem, Cos/Romaine)
  • 1 cup (approx. 150g) ripe cherry tomatoes, halved
  • 2 large, fresh eggs
  • 1 tbsp (15 ml) white wine vinegar (for poaching)
  • 2 tbsp (30g) good quality full-fat mayonnaise
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (5 ml) white wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 small clove garlic, minced very finely
  • 1 tbsp fresh chives, finely snipped
  • 1 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cook the Bacon and Croutons: Lay bacon flat in a cold frying pan. Cook slowly over medium heat until crispy (8–10 minutes). Remove, drain on paper towels, and reserve 1 tablespoon of the rendered bacon fat. Add the cubed sourdough to the fat/oil. Fry, stirring occasionally, until crunchy (about 4–5 minutes). Season lightly with salt and pepper. Set aside.
  2. Whisk the Dressing: In a small bowl, combine the mayonnaise, lemon juice, white wine vinegar, Dijon mustard, minced garlic, chives, and parsley. Whisk until smooth and emulsified. Taste and adjust seasoning with salt and pepper until sharp and slightly creamy.
  3. Poach the Eggs: Fill a saucepan with 3 inches of water and add 1 tbsp of white wine vinegar. Bring to a gentle simmer. Crack eggs into individual bowls. Create a gentle whirlpool in the water, then carefully slide one egg at a time into the center. Cook for 3–4 minutes for a fully runny yolk. Remove eggs with a slotted spoon and rest briefly on kitchen paper.
  4. Assemble and Serve: In a large bowl, combine the mixed greens and cherry tomatoes. Drizzle two-thirds of the Lemon-Herb Vinaigrette over the vegetables and toss gently. Divide the dressed salad onto two serving plates. Crumble the crispy bacon and scatter the warm croutons over the salad. Carefully place one poached egg on top of each mound. Serve immediately, encouraging diners to break the yolk to form the final dressing.