1 lb bacon
1 cup mushrooms
1 cup artichokes
1/2 head Boston lettuce
4 oz red wine vinegar
2T Dijon mustard
2 oz extra-virgin olive oil
4 eggs
Salt and pepper to taste

Render bacon and chop; reserve bacon fat. Saute mushrooms and artichokes. When bacon, mushrooms and artichokes are done combine. Clean lettuce cups and set aside.

Combine vinegar, mustard, oil and season with salt and pepper. Add bacon fat.

Poach eggs and assemble salad.