2 slices thick-cut lean bacon, cut crosswise into thin strips
2 large eggs, lightly beaten
In a large bowl, combine the olive oil with the vinegars, basil and parsley. Season with salt and pepper. Add the mesclun and toss well.
Melt the butter in a nonstick skillet. Add the bacon; cook over moderately high heat until crisp, 2 minutes. Quickly stir in the eggs and cook until barely scrambled, about 15 seconds. Remove from the heat to prevent overcooking. Spoon over the salad, toss and serve.