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1
Cook the bacon in a dry skillet over medium-high heat, stirring occasionally, until crisp, 5 to 10 minutes.
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2
Set aside.
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3
Place the olive oil in a small skillet and turn the heat to medium.
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4
Cook the bread cubes, turning occasionally, until crisp and brown on all sides, 5 to 10 minutes.
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5
Set aside.
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6
Bring a medium pot of water to a boil, turn the heat to medium-low (the water should be bubbling, but just barely), and add the white vinegar.
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7
One by one, crack the eggs and slip them into the water (its easier if you break each one into a small bowl or cup first, then use that to transfer the egg into the water).
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8
Cook for about 4 minutes, just until the whites are set.
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9
Use a slotted spoon to transfer the eggs to a cloth towel.
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10
To make them look nicer, trim the wisps of egg white with scissors.
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11
(The eggs can be poached an hour or two in advance; rewarm in simmering water for a minute before serving.
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12
They are not quite as fragile as they look.)
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13
Trim, wash, and dry the lettuce.
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14
Whisk together the remaining ingredients.
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15
(The dressing can be prepared in advance and allowed to sit, covered and refrigerated, overnight.
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16
Whisk again before serving.)
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17
Dress the lettuce and toss it with the bacon and croutons; season again if necessary.
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18
Place a portion of the salad in each of four bowls, top with a poached egg, and serve.
