Easy Salads-BLT Salad with Egg (292 cal)

4 slices center cut bacon, chopped
1 cup cherry tomatoes, halved
2 tbsp apple cider vinegar
1 tbsp water
4 tsp olive oil, divided
2 large eggs
1/4 tsp salt
1/8 tsp pepper
8 tbsp Texas Toast croutons, Caesar
2 cups chopped lettuce

Cook bacon in a large nonstick skillet over medium heat until crisp, stirring frequently, about 8 minutes. Remove bacon from pan and set aside. Add tomatoes to drippings in pan and cook until tomatoes begin to brown and soften, stirring occasionally, about 3 minutes. Add vinegar, water, and 2 tsp oil to pan; cook until bubbly, 30 seconds. Pour mixture into bowl; set aside to be used for salad dressing.

Without cleaning, return pan to medium heat; add remaining 2 tsp oil. Crack eggs into pan; cook until desired degree of doneness.

To serve, toss lettuce with reserved tomato mixture; divide among 2 bowls. Top each with egg, croutons, and bacon; sprinkle with salt and pepper.

Serve salad with vinegar and oil dressing.