Cut a small hole in the center of each slice of bread large enough to hold an egg inside-use a circular pastry cutter or a small cup. It can also just be torn out for a more rustic look. Reserve the centers for another use. In a frying pan (large enough to place two of the bread slices) melt 2 Tbs of butter over medium heat and add two slices of bread flipping after about 15 seconds. Crack an egg into each “frame” and season with salt and pepper. After about two minutes gently flip each slice. Cook for another two minutes and repeat with the rest of slices of bread and eggs. Gently toss the romaine with just enough bacon vinaigrette dressing (recipe below) to lightly coat each leaf. Season with salt and pepper to taste. Be sure to keep the bacon vinaigrette slightly warm to keep it liquefied. It may separate which is not a problem just mix it up vigorously before use.