Poached Egg and Bacon SaladBy · Dec 21 2010 · Comments
- 2 tablespoons course Dijon mustard
- 3 tablespoons olive oil
- 1-2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- ½ a clove minced garlic
- 6 eggs
- 1 tablespoon olive oil
- Mixed greens
- 5 slices bacon, cooked and diced
- 1 cup diced day old French bread
- Fontina cheese
Combine ingredients in a small bowl, whisk and serve.
Pre-heat oven broiler. Combine bread crumbs, olive oil and a dash of salt in a bowl. Mix with hands until each piece of bread is coated with oil. Scatter bread on cookie sheet and broil until golden browned on all sides.
Poach eggs in boiling water and vinegar or in a poaching pan. Whatever method you prefer, just be sure to cook until the egg is still runny on the inside.
In a large bowl combine greens, croutons, bacon and fontina. Add 2 tablespoons of dressing to the greens, mix. Continue this process until greens are covered, but not saturated with dressing. Plate the salad and add 1 poached egg for a side salad and two for a main course.