Boil the Eggs: Bring water to a boil in a saucepan, then gently drop the eggs in, one at a time. When the surface starts bubbling, reduce to a simmer and cover the saucepan with a lid. Let the eggs sit for 10-12 minutes then transfer them into ice water when done.

Slice the Avocados: Remove the skin then thinly slice the green part crosswise.

Slice the Cucumber: Slice the cucumber in half lengthwise, then crosswise slice each half into half-moon pieces.

Chop the Bell Peppers: Lengthwise slice the bell pepper into large pieces. Discard the core then slice each piece crosswise into bite-sized pieces.

Make the Sauce: In a small bowl, whisk 1 tbsp lime juice, 1/2 tbsp honey, 1 tsp Dijon mustard, 2 tbsp olive oil, 1/8 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp dried oregano, and 1/2 tsp garlic powder together until the mixture turns dark brown with a slightly thick consistency.

Assemble the Salad: On a plate, make a bed of 4 oz romaine lettuce then lay 4 oz avocado, 4 oz cherry tomato, 4 oz cucumber, 2 oz yellow bell pepper, 2 large eggs, and 1 oz pan-fried bacon over.

Garnish and Drizzle the Sauce: Garnish the salad with 1/4 cup scallion. Drizzle the sauce over the salad then lightly toss to evenly coat the ingredients. Enjoy!