Instructions

• Cook the bacon in a skillet until crisp.
  
• Transfer the bacon to a plate and reserve 2 tbsp of the fat.
  
• Add the shallot to the skillet and cook for 1 minute.
  
• Whisk in the vinegar and Dijon mustard.
  
• Remove from the heat and whisk in the olive oil, salt, and pepper.
  
• Poach the eggs in gently simmering water for 3-4 minutes.
  
• Toss the greens with the warm dressing, bacon, and croutons.
  
• Divide among plates and top each serving with a poached egg.