small handful of curly endivesubstitute spring mix
1 1/2ozolive oil, red wine vinegar vinaigrette
1stripthick cut bacon
4grape tomatoes, sliced into 4ths
1/2ozfeta or gruyere cheese
salt and pepper
Chop the bacon strip into pieces and brown in a small skillet. Place the cooked bacon on a paper towel to absorb excess oil.
Poach the egg in a skillet or saucepan with about 1 1/2" of water brought to a simmer on the stove. Crack the egg into a small bowl and carefully lower it into the water. Cook for 3 to 3 1/2 minutes for a runny yolk. Remove with a slotted spoon and use a paper towel to dry off some of the water.
Assemble the lettuce on a plate or shallow bowl, add the bacon, tomatoes, and cheese. Drizzle with the vinaigrette and place the poached egg on top. Salt and pepper as desired.