Place bacon strips on a baking sheet and place in cold oven. Turn oven on to 400 and bake for 20 minutes, checking frequently towards the end to see when done. Remove from oven and when slightly cooled, cut in half.
Slice tomatoes in 1/4" slices.
Bring a pot of water to just under boiling. Crack each egg (one at a time) into a small fine-mesh sieve held over a bowl. Swirling the sieve slightly to get rid of stringy parts of the egg white before gently lowering the egg into the boiling water and releasing. Continue with the rest of the eggs. Let each egg cook for 2-3 minutes or until just set. Remove with a slotted spoon and place into a bowl.
Layer tomatoes, mayo, lettuce & micro greens, bacon, and eggs. Season with salt and pepper to taste.
It took us years to figure out the best way to poach eggs. We tried all the tricks...vinegar in the water, lowering in a ramekin, one at a time, etc. This breakthrough method we found through Kenji of Serious Eats, one of our favorite "food scientists". For better instructions than ours, go here.