Hot Bacon and Egg Salad
For the salad;
1 small head curly endive, washed and torn into bite-size pieces.
8 oz. bacon, cut into 1/4" strips.
2 Tbs. olive oil.
6 Tbs. red wine vinegar.
fine sea salt & freshly ground black pepper.
For the croutons;
3 1/2-inch slices of a French baguette, crusts removed, cut into cubes.
2 tsp. olive oil.
For the poached eggs;
1 Tbs. white vinegar.
Preheat oven to 350°F.
1. To make the croutons;
Toss the bread cubes with the olive oil and sprinkle with salt and pepper.
Spread in a single layer on a baking sheet and bake, turning once.
About 10 minutes or until golden brown.
Watch closely, so as not to burn.
Remove from oven and reserve.
2. To poach the eggs:
Bring about 2 quarts of water to a boil and add the white vinegar.
Break each egg into a small cup.
Gently slide the eggs, one at a time into the boiling water.
Cook until the whites are just set, about 4 minutes.
Lift the eggs out of the water with a slotted spoon.
Place in a bowl of warm water to keep warm while finishing the salad.
3. To finish the salad:
Place the endive into a bowl.
Fry the bacon until lightly browned.
Discard all but 4 tablespoons of the bacon fat.
Add the oil and heat.
Pour over the endive and toss well.
The heat should wilt the leaves slightly.
4. Add the vinegar into the hot pan and cook until it has been reduced by half.
Pour over the salad and toss again.
Taste for seasoning, add additional salt and pepper if necessary.
Divide the endive among 4 plates.
Sprinkle with the bacon and croutons.
Place a poached egg on top and serve your Lyonnaise salad immediately.
Now as an added bonus, you'll want to try this variation.
Top a piece of crusty bread with a pile of frisée (or other bitter greens).
Cover it with a slab of crisp-cooked pancetta or Canadian bacon.
And lay a poached or fried egg on top.
Drizzle it with a tiny bit of olive oil mixed with wine vinegar and Dijon mustard.
You'll never eat another Egg Muffin.Tweet
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