Poached Egg & Bacon Sandwich

Directions

1. 1
   If you have take and bake ciabatta rolls, follow the directions on the package to warm up.
2. 2
   Slice rolls in half and spread butter on each half. Heat a non-stick skillet over medium-low heat and toast each roll half. Set aside.
3. 3
   Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
4. 4
   Make the dressing for the greens: combine 1 Tablespoon extra virgin olive oil, 1/2 Tablespoon red wine vinegar, and 1/2 teaspoon mayo. Whisk this together until well combined. Roughly chop the greens and toss with dressing.
5. 5
   Fill a medium saute pan with about 2 inches of water and bring to a slow boil. When water is boiling, add one egg and poach. Keep the water to a low boil and, using a spoon, gently spoon hot water over the top of the egg to cook it. Cook each egg for about 1 minute for over easy.
6. 6
   Assemble the sandwich: on one half of each roll layer 2 slices of bacon, 1 egg, and half of the greens. Top with the other roll half.