Poached Eggs on Romaine
2 eggs
1 piece of Canadian Bacon (finely diced)
1T + 1t . olive oil (separated)
Romaine lettuce (chopped)
1 T. White wine vinegar
1/2 T. Dijon Mustard
Pepper
Dash of salt
Poach the eggs. While the eggs are poaching, heat 1t. olive oil in a small skillet. Add the Canadian bacon, cook until crunchy. Mix 1T olive oil, vinegar, mustard, and 4 turns of a pepper mill's worth of pepper. Dress the lettuce w/ the dressing. Mix in the bacon. Place the eggs on top of the salad. Season w/ more pepper and a little salt. Enjoy!
