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Spinach, Bacon & Fried Egg Salad

Created by JostLori on February 1, 2017

1/2 pound sliced bacon (6 slices, about 1/2 pound, cut crosswise into 1/2-in. pieces)
9 ounce baguette bread (1 small baguette, torn into bite-size pieces)
2 tablespoons olive oil (divided)
4 large eggs
3 tablespoons buttermilk

Step 1: Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; reserve drippings in skillet.
Step 2: Add baguette pieces to drippings and cook, tossing occasionally, until golden brown and crisp, 5 to 7 minutes; transfer to a bowl.
Step 3: Add 1 tablespoon oil to skillet and increase heat to medium-high. Crack eggs into skillet and cook until whites are set, edges are crispy, and yolks are still runny, about 2 minutes. Transfer to a plate.
Step 4: Combine buttermilk, sour cream, chives, remaining 1 tablespoon oil, pepper, and salt in a small bowl. Divide dressing among plates; top with spinach, bacon, croutons, and eggs.