3 tbsp (45 ml) white wine vinegar

4 eggs

1 small red onion, sliced into thin rounds

2 cups (100 g) crusty bread, cubed

2 tbsp (30 ml) butter

1/4 lb (115 g) bacon, cut crosswise into strips

2 heads Boston lettuce, torn into pieces

2 endives, sliced into rounds

In a pot, bring salted water to a simmer and add 1 tbsp (15 ml) of the vinegar. Break the eggs, one at a time, into a small ramekin. Slide them into the water one at a time. Poach for 2 to 3 minutes, or until the desired doneness. The yolks should be runny and the whites cooked through but still soft. Remove with a slotted spoon and drain on paper towels. Set aside.

In a small bowl, cover the red onion with the remaining vinegar and set aside while you prepare the rest of the ingredients.

In a large non-stick skillet over medium-high heat, toast the bread cubes in the butter, tossing them until golden on all sides. Transfer to a large bowl.

In the same skillet, cook the bacon until crispy. Drain and add to the bread, tossing to combine, along with the lettuce and endive.

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