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Salad with poached eggs and bacon

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Ingredients for 4 servings:

  • 200 g leaf salad, spicy, e.g. baby spinach or rocket, sorted, washed and shaken dry
  • 4 m.-sized eggs
  • 200 g bacon, sliced
  • 2 tbsp vinegar (white wine vinegar)
  • 3 tbsp mustard (Dijon mustard)
  • 1 garlic clove(s)
  • 4 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Blend the dressing ingredients with a hand blender until thick. To poach the eggs, heat a large, wide pot of water until just below boiling point; when small bubbles appear, it’s ready. Add 3 tablespoons of vinegar to the water and stir. Crack the eggs one at a time into a teacup and carefully add them to the water, leaving plenty of space between each egg. Then turn off the heat and let stand for 3 minutes. Meanwhile, fry the bacon strips until crispy, then add the bacon and fat to the salad. Mix well, drizzling the dressing over the eggs. Divide between four plates and carefully spoon the eggs onto the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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