Directions

Poach the eggs

1. Bring a sauce sauce pot half full of water to a low boil, drop the heat to low and add a good splash of vinegar (the acidity helps the egg whites coagulate so you get a neater egg, and gives a nice flavor). Crack each egg into a small bowl or ramekin. With a spoon gently stir the water in one direction creating a spiral. Gently add one egg to the center of the vortex and keep stirring until it comes together in a nice round ball, about ten seconds. Continue this for each new egg then poach them for a total of 3 1/2 minutes.
2. No desire to poach? This dish is great with a soft fried egg too.

Make the salad

1. Toss the bacon or salmon with the greens, Bernise, and a splash of olive oil. Top with the eggs and another sprinkle of Bernise. Add salt to your tastes.