Bacon and Poached Egg Tartine
Fill a small saucepan with 3-inches of water. Bring to a boil. Add the cider vinegar. Place a small sieve over a bowl and one at a time, crack an egg into the sieve not breaking the egg yolk. Let sit 1 minute. Place the egg in a small bowl. Repeat with the remaining 3 eggs until you have all 4 eggs in their own individual bowls.
When the water comes to a boil, reduce the heat to medium low until it is just barely bubbling. With a slotted spoon, stir the water vigorously to create a vortex. Drop one egg into the center of the vortex and set a timer for 2 minutes 45 seconds. Remove the egg with a slotted spoon and place in a bowl of ice water. Repeat with the remaining eggs. After one minute, remove from the ice water and place on paper towels.
Place the diced bacon in a frying pan over medium heat and cook until golden. Remove with a slotted spoon and place on paper towels and let cool. Reserve the bacon fat.
In a small bowl, whisk together the mustard, vinegar, 2 tablespoons of the olive oil, mayonnaise and 2 teaspoons of the bacon fat. Season with salt and pepper. Set aside in a large bowl.
Brush the toast with extra virgin olive oil and sprinkle lightly with salt. Place one piece on each plate.
Cut the Little Gem lettuce or romaine hearts across into 1-inch slices. Toss the bacon, greens and cucumbers with the dressing. Place a pile of the dressed greens on top of the toast dividing evenly between the plates.
Place the eggs in a bowl and pour boiling water over the eggs. Let sit for 30 seconds until warm. Remove with a slotted spoon and dry on paper towels. Place one egg on top of each salad.
1 ½ tablespoons apple cider vinegar
3 slices bacon, cut into 1-inch dice
1 teaspoon seeded mustard
1 ½ teaspoons white wine vinegar
Extra virgin olive oil
1 tablespoon mayonnaise
Kosher salt and freshly ground black pepper
4 slices good quality rustic bread, toasted
4 small heads of Little Gem lettuce, romaine hearts or frisee
1 small Persian cucumber, thinly sliced