2 fresh ciabatta rolls
1 tablespoon butter
4 pieces uncured bacon
2 handfuls curly endive, frisee or other bitter salad green
1 tablespoon extra virgin olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon mayonnaise
2 large eggs

1. If you have take and bake ciabatta rolls, follow the directions on the package to warm up.
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. Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
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. 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. 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.

I created this recipe as part of the food52 project: submitted for the Brunch Eggs theme this week.