Prepare your ingredients before you begin.
Cook bacon over medium heat until just done. Remove with a slotted spoon to a paper-towel lined plate. Add shallot to the pan and cook until softened.
Add bacon, shallots, vinegar and dijon mustard to a small bowl. Whisk in 2 T of bacon grease or olive oil until emulsified.
Cracks eggs carefully into boiling water and 1 T vinegar for 3-4 minutes to poach. Carefully remove with a slotted spoon and pat dry.
Toss the lettuce with the bacon and the dressing. Divide between 4 bowls and top each with a poached egg. Full recipe is linked below.
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