Think of this salad as a deconstructed bacon and egg breakfast sandwich. It’s savory, it’s satisfying, and it’s topped with a creamy acidic dressing. Both the homemade croutons and the fried eggs are cooked in the rendered bacon fat, giving every bite of the dish extra bacon-y flavor. And don’t be intimidated by homemade croutons. Simply tear your bread into pieces, toss with oil (or in this case, bacon fat), season with salt and pepper and spread onto a rimmed baking sheet. By the time you’re ready with the rest of the dish, the croutons will be perfectly golden.