From: Chef Heather Terhune, South Water Kitchen and Atwood Grill, Chicago. Yield: 2 servings. 8 slices thick-cut applewood-smoked bacon 4 slices brioche or challah bread, sliced 1/2" thick 1/2 cup mayonnaise 1 lemon, zest and juice only 1 Tbsp. fresh chopped dill 1 ripe Hass avocado, sliced 1 small bunch watercress 1-2 vine-ripened tomatoes, sliced 1/4" thick to taste, coarse salt and freshly ground black pepper 1 8-oz. fresh salmon fillet 2 whole eggs, cooked sunny side up (prepare right ...

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