Ingredients

6 thick bacon slices
1 tablespoon of balsamic vinegar - (15ml)
1 teaspoon of Dijon mustard - (5ml)
3 tablespoons of olive oil - (45ml)
6 cups of mixed baby greens - (1500ml)
4 ounces (1/2 cup) of soft goat cheese, crumbled - (125ml)
2 teaspoons of fresh chives - (10ml)
3 large eggs
2 tablespoons of water - (30ml)



Method

Preparation time is 15 minutes, cooking time 15 minutes

Use a large skillet to cook bacon, until it is crispy.

Let bacon drain on paper towel.

Discard all but 1 tablespoon of the bacon drippings and fat from the skillet.

Return your skillet to heat. Gently fry your 3 eggs until the whites begin to set - about 1 minute.

Add water to the skillet.

Cover and cook for approximately 2 minutes.

In bowl combine vinegar and Dijon mustard.

Add oil and season with salt and pepper.

Pour all but a little of the dressing onto the salad greens and toss to coat.

Reserve approximately a tablespoon of the dressing.

Divide the greens onto 4 plates and top with goats cheese and bacon strips.

Top each salad with an egg.

Drizzle with remaining dressing and top with chopped chives.

Serve and enjoy!