Pantry Bistro Salad

• 2 tablespoons extra-virgin olive oil
• 1/2 pound bacon, cut into 1/2-inch pieces
• 1/2 white onion, chopped
• 4 large eggs
• 2 heads of romaine lettuce, washed, dried, and chilled
• 2 capfuls red wine vinegar
• Coarse salt and freshly ground black pepper
• Toasted bread slices, for serving

1. Heat a medium skillet over medium-high heat, and then swirl in 1 tablespoon of the olive oil. Add the bacon and onion and saute until the bacon is crisp, 5 to 8 minutes. Remove the bacon and onion mixture with a slotted spoon to drain on paper towels.
2. Meanwhile, poach the eggs in gently boiling water for 2 to 3 minutes, until the white is set and yolk is still runny. Using a slotted spoon, remove the eggs and place on a clean kitchen towel to drain.
3. Slice the lettuce into 1/2-inch pieces and place in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and the vinegar and season with salt and pepper. Toss to coat the leaves.
4. Divide the lettuce among 4 bowls. Sprinkle each with the bacon mixture. Place an egg on top of each and serve immediately with toasted bread.

extravirgin olive oil, bacon, white onion, eggs, romaine lettuce, red wine vinegar, salt, bread

Taken from www.seriouseats.com/recipes/2010/02/pantry-bistro-salad-recipe.html (may not work)