Salade Indochinoise

• 2 sliced thick cut bacon, cut into lardons
• 1 1/2 teaspoons Thai fish sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cane sugar
• 1 garlic clove, minced
• A small squirt of sriracha
• 2 large eggs
• 2 large handfuls of salad greens (escarole, arugula, and romaine recommended)

1. Add the lardons to a pan and place on medium-low heat.
2. While the bacon is cooking, combine the fish sauce, lime juice, sugar, minced garlic, and sriracha in a small bowl.
3. Once the bacon is crisp, remove with tongs, leaving the bacon fat in the pan, and add to the fish sauce mixture. Set aside.
4. Crack the two eggs onto the hot pan. Cook until the egg whites are just set. Carefully remove the sunny-side up eggs onto a plate, keeping as much bacon fat as you can in the pan.
5. Add the fish sauce mixture back to the hot pan. Lower the heat and swirl the pan to warm up the dressing.
6. Toss the dressing and salad greens together and plate. Slide the eggs on top and serve.

bacon, fish sauce, lime juice, cane sugar, garlic, squirt of sriracha, eggs, handfuls of salad greens

Taken from food52.com/recipes/25958-salade-indochinoise (may not work)