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Poached Egg, Bacon & Toast Salad Recipe | |
American Salad | |
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Ingredients:
Poached Egg, Bacon & Toast Salad Ingredients: 8 oz thick sliced bacon 2 T olive oil 1/4 C honey mustard 3 t freshly squeezed lemon juice 2 t sherry vinegar 2 t capers, rinsed, chopped salt and pepper to taste 2 qts water 1 T distilled white vinegar 1 t salt 4 lrg eggs 6 FRISSE or mesclun 4 thick slices Artisan Multigrain bread, toasted 3/4 C alfalfa sprouts, optional
Directions:
Cut bacon slices into < inch cubes. In skillet cook bacon over medium heat, stirring occasionally, until golden. Remove bacon with slotted spoon and drain on paper towels.Whisk together 2 T water, olive oil, mustard, lemon juice, vinegar, capers, salt and pepper in a bowl. Set aside. Toss frisse with vinaigrette. Tear toast into bite sized pieces and toss with salad greens and bacon. Arrange on four serving plates; set aside. In large deep skillet or sauti pan, bring the water and salt to a boil, stir in vinegar. Reduce heat and bring water to a bare simmer. One at a time, carefully crack eggs into a shallow bowl, and slide gently into water. Poach for 3-5 minutes, depending how well done you like the eggs. Remove with a slotted spoon, blotting well on towel to drain. Place poached egg in center of salad mixture. Season to taste with salt and pepper, and garnish with sprouts, if desired. | |