Breakfast Salad with Espresso Vinaigrette

Name: Breakfast Salad with Espresso Vinaigrette
Ingredients: 12 tbsp. unalted butter; 8 oz. slab bacon, cut into 1/4-inch-thick lardons; 8 oz. king trumpet mushrooms (about 4), halved; 1 (8-oz.) loaf white country bread, torn into 1 1/2-inch pieces; Kosher salt; freshly ground black pepper; 1 1⁄2 tsp. instant espresso powder; 1 tsp. sugar; 1 tbsp. red wine vinegar; 3 tbsp. olive oil; 8 oz. frisee, trimmed; 2 avocados, halved, pitted, peeled, and thinly sliced; 4 large soft-boiled eggs

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Bacon and eggs get the salad treatment complete with a zingy espresso vinaigrette and toasty croutons for crunch.

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