1 large unpeeled russet potato, cut into 1/4-inch (1/2-cm) thick slices

2 tablespoons (30 ml) olive oil

6 slices bacon, 1/4-inch (1/2-cm) thick

2 tablespoons (30 ml) white vinegar

4 eggs

4 cups (1 litre) various peppery lettuce (baby arugula, watercress, dandelion...)

Salt and pepper

With the rack in the middle position, preheat the oven to 200 ˚C (400 ˚F). Line a baking sheet with parchment paper.

Place the potato and bacon slices side by side on the baking sheet. Brush the potatoes with the oil. Season with salt and pepper. Bake for about 25 minutes or until the potatoes are tender and the bacon is golden brown. Drain the bacon on paper towels. Cut each slice of bacon into three pieces. Set aside.

In a saucepan of salted simmering water, add the vinegar. Break the eggs, one at a time, into a saucer and slide in the water. Poach for about 3 minutes or until the desired doneness. The yolk should still be runny. Drain the poached eggs on paper towels. Set aside.

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