Poached eggs and a Breakfast Salad

Mom and I spent the weekend in Sausalito, and there is something about that house that gets my inner cook to take action. The night before we had made a yummy dinner of Roast Chicken, Brown Rice and roasted Butternut squash, beets, and sweet potatoes, and a salad. Like responsible people, we cleaned up and put all the extras into the refrigerator, just waiting to be used the next morning.
When we woke up the sun was shining on the city and it just called for a beautiful breakfast. So I improvised and came up with this beautiful breakfast!

Ingredients:

Salad greens
Anything you want to add to the salad (tastes good without as well!) - avocados, goat cheese, carrots, dried cranberries, pecans...
Brown rice or other grain (quinoa, farrow...)
Lardons (small pieces of Bacon) - crisped and drained
Roasted butternut squash, beets and sweet potatoes, cut into small cubes
Lemon, vinegar salad dressing
Eggs

Directions:

Mix all the salad ingredients together and add salt/more dressing to taste.

To poach the eggs, boil a pot of water. Add a splash of vinegar and create a spiral current in the water. Drop egg into the current (it will begin to spin over onto itself). As the egg begin to slow down, create another current and add a second egg. With scissors clip off any ghost-like ends and scoop them out of the water with a slotted spoon. When the eggs are done (they will feel like the top of a fried egg), take them out with a slotted spoon and place on top of your salad. Enjoy!