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| 1/4 | lb | thick slices bacon | 125 | g |
| 4 | eggs | 4 | ||
| 6 | cups | curly endive or mixed greens, broken into bite-sized pieces | 1.5 | L |
| 2 | tbsp | red wine vinegar or sherry vinegar | 30 | mL |
| 1 | tsp | Dijon mustard | 5 | mL |
| 1 | small clove garlic, minced | 1 | ||
| 1/2 | tsp | salt, or more to taste | 2 | mL |
| 1/4 | tsp | pepper | 1 | mL |
| 1/4 | cup | olive oil | 50 | mL |
| 1 | cup | croutons | 250 | mL |
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| Cut bacon into 1/2-inch (1 cm) pieces. In large nonstick skillet, cook until crisp; drain on paper towels. Discard fat from skillet, then return unwashed skillet to the heat. Break eggs into skillet and cook until whites are set but yolks are still slightly runny. Flip eggs if you wish. Remove skillet from heat; allow eggs to rest in skillet until ready to serve. In salad bowl, place greens. In small bowl, whisk vinegar with mustard, garlic, salt, pepper and olive oil; toss with greens. Add bacon and croutons and toss well. Divide salad between four large plates or individual pasta bowls. Gently place an egg on each serving. |
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| When the cooked yolk breaks, it mixes into the salad dressing to intensify the taste and texture. | ||||