Ingredients

• 1/2 English cucumber

• 2 cups slivered orange or red bell peppers

• 2 cups quartered cherry tomatoes

• 1/3 cup slivered red onion, rinsed and patted dry

• About 1/4 tsp. kosher salt

• 1/2 teaspoon orange zest

• 1 tablespoon orange juice

• 1 tablespoon lemon juice

• 3 tablespoons extra-virgin olive oil

• 6 slices Canadian bacon

• 4 large eggs

• 7 ounces multigrain bread, sliced 3/4 in. thick, toasted

• Pepper

Preparation

  1. Quarter cucumber lengthwise, then slice 1/2 in. thick. Toss cucumber, peppers, tomatoes, and onion in a large bowl; set aside.
  2. Whisk together 1/4 tsp. salt, the orange zest, orange juice, lemon juice, and oil in a small bowl. Set dressing aside.
  3. Brown bacon in a large nonstick frying pan over medium heat until golden, turning once, 4 minutes. Cut into 1/4-in. strips.
  4. Put eggs in a small saucepan, cover with water, and bring to a boil. Turn off heat, cover pan, and let sit 3 minutes for soft-cooked. (**I made my eggs hard boiled) Crack eggs all over on counter, transfer to a bowl of ice water, and let cool 2 to 3 minutes. Peel and halve lengthwise.
  5. Meanwhile, tear bread into 1/2- to 1-in. pieces. Add to vegetables along with bacon and dressing, and toss until evenly coated.
  6. Divide salad among 4 shallow bowls and top each with 2 egg halves. Season to taste with pepper and more salt.