• Before starting, wash and dry all produce. 
• To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
• Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for runny yolks or 9 min for set yolks.**
• While eggs cook, heat a large non-stick pan over medium-high.
• When hot, add bacon. Reduce heat to medium. Cook 6-9 min, flipping occasionally, until crispy.**

• Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
• Cut tomatoes into 1/4-inch pieces. Season with salt and pepper.
• Peel, then mince or grate garlic.
• Cut or tear ciabatta into 1/2-inch pieces.

• When eggs are done, drain eggs under cold water for 30 sec, until cool enough to peel. Set aside in the pot, still submerged in water. 
• Once bacon is done, remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 
• Discard all but 1/2 tbsp (1 tbsp) fat from pan.

• Reheat the pan over low. Add 1/2 tbsp (1 tbsp) butter. Swirl the pan for 30 sec, until melted.
• Add ciabatta. Cook for 3-4 min, stirring occasionally, until golden. 
• Remove from heat. Stir in half the garlic.

• Peel then halve eggs. Season with salt and pepper.
• Cut or tear bacon into 1-inch pieces.
• To a large bowl, add sour cream, lemon zest, half the spicy mayo, half the Parmesan, remaining garlic, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to mix.
• To the bowl of dressing, add spring mix, arugula and spinach mix, tomatoes and half the croutons. Toss to coat. 

• Divide salad beween plates.
• Top with eggs, bacon, remaining croutons and remaining Parmesan.
• Drizzle remaining spicy mayo over eggs.

If you've opted for double bacon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of bacon.