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1
Fill a large, wide pot with about 3 inches of water and a hefty splash of vinegar.
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2
Bring to a low simmer.
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3
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet.
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4
Add the onions, bacon, a pinch of salt and a few grinds of pepper, and cook, stirring frequently, until the onion and the bacon are browned in spots, about 5 minutes.
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5
Remove from the heat, and let cool.
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6
Put the remaining 2 tablespoons oil and the vinegar, lemon zest and juice, yogurt, 1 tablespoon water and 1/4 teaspoon salt in a jar or other container with a lid.
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7
Secure the lid, and shake well to combine.
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8
(The dressing can be made a day ahead; shake well before serving.)
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9
Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl.
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10
Add salt to taste.
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11
Divide among 4 salad bowls.
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12
Toast the English muffins, and cut each in half.
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13
Crack 1 egg into a small bowl.
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14
Swirl the simmering water, then gently slide the egg into it.
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15
Repeat with the remaining eggs.
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16
Cook until the whites are set and the yolks are still runny, 3 to 4 minutes.
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17
Remove the eggs with a slotted spoon, and place 1 on top of each salad.
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18
Garnish each salad with 2 English muffin pieces and a few grinds of pepper.
