Romaine with Bacon and Poached Eggs
A few years ago, I was watching Melissa d'Arabian make this on Food Network. It looked so good! I looked up the recipe, printed it, but totally forgot about it until a few days ago when I found in a pile of papers! I was so excited to make it! I changed a few things and I'm very happy with how it came out. It's become one of our favorite salads. It's fairly quick and super delicious! Enjoy!
-2 Tbs white wine vinegar
-1 Tbs extra virgin olive oil
-1 Tbs distilled white vinegar
-4 large eggs
-1 head Romaine lettuce, cleaned and torn into bite size pieces
-2 Roma tomatoes, chopped into bite size chunks
Directions:
Cut the bacon into large chunks and cook until crisp. Remove bacon onto paper towel lined plate. Keep 2 Tbs of the bacon fat and discard the rest. Quickly whisk into the 2 remaining Tbs of the bacon fat, the mustard, white wine vinegar and oil. Whisk well and set aside.
Meanwhile, fill a medium saucepan 2/3 with water. Add the distilled vinegar and bring to just barely a simmer. Crack and egg into a small bowl. Very gently, place the egg into the simmering water. Repeat with remaining eggs. Each egg should cook for exactly 3.5 minutes.
In a large salad bowl, mix the torn lettuce, chopped tomatoes and cooked (and cooled) bacon. Toss. Pour the bacon dressing and mix very well.
To serve, divide the salad into 4. Top each with a packed egg. Sprinkle some black pepper on top of each egg. Enjoy!
Slightly adapted from a Melissa d'Arabian recipe.
Ingredients:
-1 lb sliced bacon
-1 tsp Dijon mustard-2 Tbs white wine vinegar
-1 Tbs extra virgin olive oil
-1 Tbs distilled white vinegar
-4 large eggs
-1 head Romaine lettuce, cleaned and torn into bite size pieces
-2 Roma tomatoes, chopped into bite size chunks
Directions:
Cut the bacon into large chunks and cook until crisp. Remove bacon onto paper towel lined plate. Keep 2 Tbs of the bacon fat and discard the rest. Quickly whisk into the 2 remaining Tbs of the bacon fat, the mustard, white wine vinegar and oil. Whisk well and set aside.
Meanwhile, fill a medium saucepan 2/3 with water. Add the distilled vinegar and bring to just barely a simmer. Crack and egg into a small bowl. Very gently, place the egg into the simmering water. Repeat with remaining eggs. Each egg should cook for exactly 3.5 minutes.
In a large salad bowl, mix the torn lettuce, chopped tomatoes and cooked (and cooled) bacon. Toss. Pour the bacon dressing and mix very well.
To serve, divide the salad into 4. Top each with a packed egg. Sprinkle some black pepper on top of each egg. Enjoy!
Slightly adapted from a Melissa d'Arabian recipe.
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