• Bring a saucepan of water to a simmer. Blanch the bacon for about 30 seconds by placing the bacon in the hot water. Drain.
• Pan fry the bacon until cooked but not overly crisp.
• Cut into 1/2 inch pieces.
• Make the vinaigrette

Traditional poached eggs

• Bring a pot of salted water to a boil. Add a tablespoon of white vinegar.
• Reduce heat to bring the water down until barely simmering.
• Break the eggs into individual small bowls.
• Stir the water in a circular motion - you are making your own little whirlpool
• Carefully but quickly submerge the egg in the water and remove the bowl.
• Cook for three minutes. Remove the eggs with a slotted spoon and season with salt.
• Use your eyes. Barely simmering is subjective. If the egg doesn't look cooked it probably isn't.

Sous vide poached eggs

• Bring your sous vide to 145F.
• Cook the eggs in their shells at 145F for 45 minutes.
• Bring a saucepan to a boil and then reduce the heat to bring the water to a gentle simmer.
• Crack the egg against your counter. Peel off enough shell to be able to pour the eggs into individual small bowls (one per egg).
• Carefully but quickly submerge the egg and bowl in the simmering water. Remove the bowl.
• Poach for about 1 minute. You just want the white to set up a bit more. You don't want to continue to cook the yolk. Remove the egg from the water with a slotted spoon and season with salt.

Make the salad

• Salt the greens and toss the greens in the vinaigrette and distribute onto 4 plates.
• Sprinkle bacon over the greens.
• Top with a poached egg and a bit of fresh ground pepper.