Description

This meal makes breakfast for dinner really special. A curly endive lettuce topped with homemade croutons, crispy bacon and a runny poached egg makes it a wonderfully delicious salad.

Ingredients

• 2 large eggs, poached
• 6 bacon slices, cut into 1/4 inch pieces
• 2 c. torn day-old bread
• 1 head friseée lettuce (curly endive)
• Dressing:
• 1 T. dijon mustard
• 2 T. lemon juice
• 1 T. sherry or red wine vinegar
• 1/4 c. olive oil
• 2 T. minced shallot
• 1 T. finely chopped chives

Steps

1. Poached Eggs:
2. Bring a small saucepan of water to a boil over high heat; lower heat to low; bring water back down to a low simmer so that there are just be a few bubbles hitting the surface.
3. Crack each egg into small cups. One at a time, tip an egg into the barely simmering water. Set a timer for 90 seconds. When the timer goes off, turn off the heat; remove egg with a slotted spoon. Place egg on a paper towel-lined plate until ready to use. Repeat with the second egg.