Eggs Benedict Breakfast Salad

• 1 tablespoon white wine vinegar, plus more for poaching the eggs
• 3 tablespoons olive oil
• 1/2 small onion, chopped
• 5 ounces Canadian bacon, cut into 1/4-inch strips
• Kosher salt and freshly ground black pepper
• Zest and juice of 1/2 lemon
• 2 tablespoons plain, low-fat yogurt
• 5 ounces mixed greens (about 8 cups)
• 1/2 cup red and yellow grape tomatoes, halved
• 2 whole-grain English muffins
• 4 large eggs

1. Fill a large, wide pot with about 3 inches of water and a hefty splash of vinegar.
2. Bring to a low simmer.
3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet.
4. Add the onions, bacon, a pinch of salt and a few grinds of pepper, and cook, stirring frequently, until the onion and the bacon are browned in spots, about 5 minutes.
5. Remove from the heat, and let cool.
6. Put the remaining 2 tablespoons oil and the vinegar, lemon zest and juice, yogurt, 1 tablespoon water and 1/4 teaspoon salt in a jar or other container with a lid.
7. Secure the lid, and shake well to combine.
8. (The dressing can be made a day ahead; shake well before serving.)
9. Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl.
10. Add salt to taste.
11. Divide among 4 salad bowls.
12. Toast the English muffins, and cut each in half.
13. Crack 1 egg into a small bowl.
14. Swirl the simmering water, then gently slide the egg into it.
15. Repeat with the remaining eggs.
16. Cook until the whites are set and the yolks are still runny, 3 to 4 minutes.
17. Remove the eggs with a slotted spoon, and place 1 on top of each salad.
18. Garnish each salad with 2 English muffin pieces and a few grinds of pepper.

white wine vinegar, olive oil, onion, bacon, kosher salt, lemon, yogurt, mixed greens, red and, muffins, eggs

Taken from www.foodnetwork.com/recipes/food-network-kitchens/eggs-benedict-breakfast-salad.html (may not work)