Poached Egg, Bacon & Toast Salad Recipe

Cut bacon slices into < inch cubes. In skillet cook bacon over medium heat, stirring occasionally, until golden. Remove bacon with slotted spoon and drain on paper towels.
Whisk together 2 T water, olive oil, mustard, lemon juice, vinegar, capers, salt and pepper in a bowl. Set aside.
Toss frisse with vinaigrette. Tear toast into bite sized pieces and toss with salad greens and bacon. Arrange on four serving plates; set aside.
In large deep skillet or sauti pan, bring the water and salt to a boil, stir in vinegar. Reduce heat and bring water to a bare simmer. One at a time, carefully crack eggs into a shallow bowl, and slide gently into water. Poach for 3-5 minutes, depending how well done you like the eggs. Remove with a slotted spoon, blotting well on towel to drain.
Place poached egg in center of salad mixture. Season to taste with salt and pepper, and garnish with sprouts, if desired.