Heat a frying pan and add an olive oil. Fry the bacon, jalapeño and potatoes together for 10–12 minutes, until the potatoes are soft, but golden and crisp. Divide between 2 plates. Meanwhile, bring a medium saucepan of water to the boil and add a vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of crispy hash. Toss the micro greens and sliced apple together and dress with a splash of red wine vinegar and olive oil, season with salt and pepper. Top the poached eggs with this nice salad and serve.