Preheat the oven to 375 degrees. In a food processor, pulse together the brown sugar and walnuts until in small crumbs. Add the remaining ingredients, and pulse a few times to combine. Spread the bacon out on a wire rack over a foil-lined sheet pan. Top with the brown sugar mixture. Bake for 25-30 minutes or until topping is browned, but not burnt. Remove from the oven and then place the bacon on a paper towel lined plate to cool to room temperature. Bacon can be stored in the refrigerator overnight, if desired.

Combine all ingredients in a tightly sealed jelly jar and shake until thoroughly mixed. Set aside.

Mix together the greens, peas, and carrots. To poach the eggs, bring one pot of water to a boil and another pot of water to a simmer. Use a push pin to poke a small hole in the large end of each of the eggs. Drop them in the boiling water and boil for 15 seconds. Remove with a slotted spoon then crack the egg into the simmering water. Simmer for 2-3 minutes or until softly poached.

Plate each of the salads with the greens mixture. Top with a slice or two of caramelized bacon, a poached egg, and a Tablespoon of dried basil. Serve immediately.