In a small saucepan placed over medium-high heat, bring the water to a gentle simmer and add the rice vinegar.
2 tsp. rice vinegar
Break the egg into the water, turn off the heat, and cook for about 4 minutes.
1 large egg
In a small bowl, combine the olive oil, balsamic vinegar, lemon juice, and salt and pepper to taste.
2 tbsp. extra virgin olive oil, 1 tsp. balsamic vinegar, 1 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper to taste
Mix the greens, bell pepper, tomatoes, and prosciutto or bacon in a serving bowl.
2 cups of mixed greens, 4 cherry or pear tomatoes, ½ bell pepper, Prosciutto or bacon to taste, 1 green onion
Add the olive and oil balsamic vinegar to the salad.
Add the poached egg on top of the salad and serve.