Poach the eggs: Fill a nonstick skillet with 1 1/2 inches of water. Bring to a simmer at 190°F. Add white wine vinegar. Stir in and remove bubbles with a slotted spoon.

Crack the eggs into a custard dish. Add the eggs one at a time into the 190°F water. Slow and smooth. Leave untouched in the water for 4.5 minutes. Remove with slotted spoon and put on a couple paper towels to drain.

While #2 is cooking, Toast the sandwich thin.

Mix the mayo with most of the sriracha. Add half of the mixture to each side of the toasted sandwich thin. Add the cheese to each side.

Cook bacon in a skillet. Add each slice, broken in half, to each side of the sandwich thin.

Add half of the spring mix to each sandwich thin, right on top of the bacon. Add the soy sauce on top of spring mix.

Carefully place the poached egg on top of the spring mix on each sandwich thin half. Add the salt and ginger on top. Dot a couple drips of sriracha on each egg.