Warm Baker’s Bacon and Egg Salad

8 oz Baker's Dry Cured Double Smoked Slab Bacon
4 pasture raised eggs
5 oz clamshell of spring mix greens
3 oz Craisins
Croutons
Simple mustard vinaigrette
Salt & Pepper to taste

Small loaf of crusty or day old bread
4 oz melted butter
1 tsp chopped garlic
4 oz shredded parmesan
Salt & Pepper to taste

1/4 cup freshly squeezed lemon juice, about 1 lemon
1/2 tsp dijon mustard
1 tsp tarragon, torn
1/2 tsp salt
1 tsp sugar
1/4 tsp freshly ground black pepper
3/4 cup olive oil

Step 1: Make the Vinaigrette
* In a medium bowl, whisk together lemon juice, mustard, tarragon, salt, sugar and pepper.
* Slowly whisk in olive oil. Adjust seasoning, if necessary

Step 2: Bake the Croutons
* Tear small loaf of crusty or day old bread into 3/4 inch chunks
* Toss with 4 oz of melted butter and 1 tsp chopped garlic and season with salt and pepper
* Bake in 350° oven for 10 minutes
* Remove, add 4 oz of shredded parmesan cheese and bake for additional 5 minutes or until golden brown

Step 3: Cook the Bacon
* Cut slab bacon into small 1/2 inch cubes to make lardons
* Using shallow fry pan, heat 3/4 inch bacon grease or 100% canola oil
* Add bacon and stir occasionally
* Cook until outside is crispy; remove and place on paper towel

Step 4r: Poach the Eggs
* Re-use bacon grease and heat in small sauce pan to 230°
* Poach eggs in fat, 3-4 minutes

Step 5: Assemble the Salad
* While eggs are poaching, combine greens, tomatoes, croutons, Craisins, and bacon in a large bowl and toss with vinaigrette. Add salt & pepper to taste
* Divide salad into 4 bowls and top place poached egg with soft runny center on top of each salad
* Season egg with salt