Ingredients:

  • 12 slices Thick-Cut Smoked Streaky Bacon (Approx. 200 g), cut into 1-inch lardons
  • 2 thick slices Pumpernickel Bread (or Sourdough), cubed for croutons
  • 1 Tbsp Olive Oil (15 ml)
  • 1/2 tsp Dried Oregano (2.5 ml)
  • Coarse Sea Salt & Freshly Ground Black Pepper, To taste
  • 4 large Eggs (Soft-boiled or poached)
  • 8 oz Mixed Sturdy Lettuce (225 g), Romaine hearts and Butterhead
  • 1 pint Cherry Tomatoes (Approx. 300 g), Halved
  • 1 large Avocado, Diced
  • 1/4 small Red Onion, Very thinly sliced
  • 1/4 cup Extra Virgin Olive Oil (60 ml)
  • 2 Tbsp Fresh Lemon Juice (30 ml)
  • 1 tsp Dijon Mustard (5 ml)
  • 1/2 tsp Maple Syrup (or honey) (2.5 ml)
  • 1 small clove Garlic, Finely minced or grated

Instructions:

  1. Preheat the oven to 400°F (200°C). Lay bacon lardons on a foil-lined baking sheet. Bake for 12–15 minutes, or until deeply crisp. Remove bacon and place on paper towels to drain. Reserve 1 Tbsp (15 ml) of the rendered bacon fat.
  2. Toss the cubed bread with the reserved bacon fat, 1 Tbsp of olive oil, oregano, and a pinch of salt. Toast on the same baking sheet or in a skillet until golden and crunchy, about 5–7 minutes. Set aside to cool.
  3. In a small bowl, combine lemon juice, Dijon mustard, maple syrup, and minced garlic. Whisk vigorously while slowly pouring in the olive oil until emulsified. Season generously with salt and pepper.
  4. In the large salad bowl, combine the lettuce, halved cherry tomatoes, thinly sliced red onion, and diced avocado.
  5. Bring a pot of water to a rolling boil. Carefully lower the eggs into the water. Cook for precisely 6 minutes and 30 seconds for a runny yolk and set white.
  6. Immediately plunge the eggs into the prepared ice bath to halt the cooking process. Once cooled (about 2 minutes), gently tap and peel the eggs.
  7. Drizzle about half of the Lemon-Dijon Vinaigrette over the salad base ingredients. Toss gently until just coated. Taste and add more dressing if necessary.
  8. Divide the dressed salad among four plates. Scatter the crispy bacon and Pumpernickel croutons over the salad.
  9. Top each portion with one perfectly peeled soft-boiled egg. Serve immediately, instructing diners to pierce the egg gently so the yolk flows out and enriches the dressing.