Poached Egg Salad

I first had this salad for Sunday Brunch but it makes a fantastic summertime dinner. It's light enough that it's pleasant to eat when it's hot outside, but the croutons, eggs and bacon make it substantial enough to be a full meal.

Ingredients (for one serving):

• mixed salad greens
• 3 slices of bacon
  
• one medium tomato
• a handful of Stale Bread Croutons
• 2 poached eggs
• Lara's Meyer Lemon Citronette

Directions:

1. Cook bacon, after cooling crumble into medium sized pieces
2. Dice tomato
3. Poach two eggs
4. On a plate assemble salad greens, tomato, bacon, croutons- place poached eggs on top and drizzle with citronette

Directions for Poaching Eggs:

This will create a "medium cooked" poached egg with firm white and a runny yolk

1. Fill a small pot ½ way with water and bring to a boil
2. Crack an egg into a small bowl or ramekin (make sure to keep yolk intact)
   
3. Remove the pot from heat and whisk creating a whirlpool in the middle of the pot
4. Gently pour egg into whirlpool
5. Cover the pot and let sit for 3 min
6. Remove the egg with a slotted spoon

Notes:

• The fresher the eggs you use the easier it will be to keep them together when poaching- the whites of older eggs tend to thin and spread away from the yolk
  
• The flavor of the yolk mixing with the citronette and soaking into the croutons is the highlight of this recipe, I strongly recommend using organic, farm fresh eggs for the best flavor- the pale yellow yolks of factory farmed eggs just don't compare