To make the vinaigrette:

Combine ingredients in a blender and process until smooth and emulsified. Set aside.

To make the salad:

1. Preheat a toaster oven to 400ºF. Arrange bread in a single layer. Bake 10 minutes until dry and crisp, flipping halfway through cooking. Drizzle toasts with olive oil and spread with a layer of Boursin cheese.

2. Fry bacon in a large skillet until crisp. Transfer bacon to a paper towel to drain.

3. Pour off bacon fat and wipe out the skillet. Add butter and melt until foaming. Add eggs to the pan simultaneously. Season with salt and pepper to taste. Cover and cook to desired doneness-- 2 minutes for runny yolks, 3 minutes for soft set yolks.

4. Toss greens and bacon with vinaigrette. Place eggs on top of salad and serve with toasts.