Ingredients

• 1 small baguette or a few slices crusty bread (stale is fine)
• 2 eggs
• 1 small avocado
• 4 slices cooked crispy bacon
• 1 cup tomatoes, any size or mixed
• 1 small head bibb lettuce, leaves separated
• mixed fresh herbs like basil or chives (optional)
• flaky sea salt (I like Maldon)

for the vinaigrette:

• 1 tablespoon balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon honey
• 1/4 cup extra-virgin olive oil
• kosher salt & freshly ground black pepper

Instructions

1. Preheat the oven to 400 degrees. Put a saucepan of hot water on high and bring to a boil.
2. Meanwhile, tear the baguette into 1" pieces, and spread out on a foil-lined baking sheet. Toss in a little olive oil, then toast in the oven until golden and crispy, 5 - 8 minutes.
3. When the water comes to a boil, drop in the eggs and keep on a steady simmer/low boil for exactly 8 minutes. Remove to an ice water bath to stop the cooking.
4. Slice up the avocado and tomatoes - I like to halve grape tomatoes or cut big tomatoes into wedges. Cut bacon into 1/2" pieces.
5. On a big platter (or 2 plates) arrange the lettuce leaves. In rows (don't be too precious about it), arrange tomatoes, bacon, avocado, and croutons. Peel the eggs, then quarter and add to the platter.
6. Make the vinaigrette by shaking up all the ingredients in a jar. Drizzle over the salad, and sprinkle with herbs, salt, and pepper. Eat!