Whisk Balsamic Vinaigrette ingredients together in a mixing bowl using a whisk or immersion blender until emulsified. Season to taste with salt and pepper.
Combine bread, red and yellow peppers, spinach, sliced cucumbers, and cherry tomatoes in a large bowl.
Break eggs, one at a time, into a fine wire mesh strainer. This will allow thin egg whites to strain through making for best-looking finished eggs. Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently. Slip eggs, close to surface of pan, into water.
Cook eggs until whites are completely set and yolks begin to thicken but are not hard, approximately 3 minutes for soft. Do not stir. Lift eggs from water with slotted spoon; drain well on platter lined with paper towels. Keep warm.
Measure approximately 2 cups of bread and vegetable mixture per order into a mixing bowl. Toss with 1/3 cup Balsamic Vinaigrette. Arrange salad in a service bowl. Place two eggs over salad, top with basil sprinkle with capers.
Slice fresh mozzarella or add bocconcini mozzarella. Fry pancetta and capers as garnish or make the croutons from whole grain for a healthier option
Add chopped bacon and crispy fried sweet onions for a taste of the South version.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.