Bacon & Poached Egg Salad
Posted December 19, 2013 at 5:39 am by Tim Dustrude
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Here’s Hobbes with a new recipe you gotta try…
A wonderful warm bacon salad with a poached egg. This is one of my favorite salads, it’s so comforting, the soft poached egg brings all the flavors together. Very European and very wonderful…
To make this easy salad, first tear up some sourdough bread into rustic chunks and place on a baking sheet. Sprinkle on a little olive oil and season with salt and pepper. Pop them in a 350* oven and cook until golden brown.
Cut the bacon into medium size pieces and fry them up in a heavy pan. When done place the bacon on some paper towels. Transfer the bacon drippings (about 3 tablespoons) to a large stainless steel bowl.
Poach an egg for 3 minutes, while that’s happening place the stainless steel bowl on a burner with medium low heat. Toss in a handful spinach and a handful of baby greens such as frisee’, season with some fresh ground black pepper and a pinch of chili flakes. Pour in a teaspoon of sherry vinegar and toss the greens, when the greens start to wilt remove them from the heat and place onto warm plates. Add the bacon and croutons, then place the egg on top.
Bon Appetit! Chef Hobbes
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