This is my go-to recipe for an easy entree salad. My French cookbook advises to use Frisee lettuce, but I just use a Mesclun mix. I have yet to find Frisee that has a good flavor, but I have been told that a very white head is superb. I don't measure the amount of white vinegar I use in poaching the eggs, but just add a short "glug." I love the flavor of bacon with all of its glory in the "drippings." But to decrease the amount of animal fat in this recipe, I replace most of the drippings with olive oil and find that I still get all the flavor of the bacon from the browned bits that remain. (The fat in the egg yolk is a very healthy fat) This recipe can serve 2, but usually this is a solo dinner for me.
- 4 cups mesclun, washed and drained
- 8 slices baguette, thinly sliced
- 1 garlic clove, crushed slightly
- 3 -4 tablespoons extra virgin olive oil
- 1⁄2 red onion, sliced thinly
- 4 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon white vinegar
- 1 -2 egg, for poaching
- 2 slices bacon
- salt and pepper
- Heat 2--3 Tablespoons olive oil and garlic clove until hot.
- Fry baguette slices making crouton and drain on paper towels. Pour off the oil, discarding garlic, and save oil for another use, like frying crouton for future salads, if desired. Wipe skillet clean with a paper towel.
- Fry bacon in skillet until crisp and drain on paper towel.
- You can either drain off the bacon grease and saute onion slices in remaining olive oil. Or you can saute onion in the bacon grease. Either way, let the browned bits from bacon remain in your skillet and saute onion until softened.
- Meanwhile heat water to simmering in a medium sized saucepan. Water should only be simmering, not boiling. Add a touch of salt and some white vinegar. The vinegar helps the eggs hold their shape in the simmering water.
- Break eggs into a saucer, one at a time, and gently slide into simmering water. Allow to simmer until desired doneness and whites are set. For an oozing yolk, it takes just under 3 minutes.
- Using a slotted spoon, remove eggs from simmering water and drain on paper towels.
- While eggs are draining, complete making the dressing. Add the red wine vinegar and Dijon mustard to the warmed onions and combine well, scraping up any browned bits on the bottom of the skillet. Add salt and pepper to taste. (Salt is essential for the dressing).
- Stir in crouton, then add in the lettuce to wilt ever so slightly.
- Serve up in a large bowl, topping with crumbled bacon and poached eggs.