Weeknight Bites – Salad with Bacon and Egg

Salad with Poached Egg

Quick one this time for a Tuesday night dinner in a hurry. This salad with bacon and egg is a play on the French frisée aux lardons, but spun about for what I had on hand.

One of the nice things about poached eggs is that you can do them ahead of time and keep them in a container of water in the fridge for days. Dunk them in warm-hot water for 45-60 seconds to refresh, dry on a paper towel, and you’re ready to go.

In this case, I had a head of romaine left from Mother’s Day, but I’ll freely admit to using pre-cut bags of lettuce from the grocery store. No, it’s not hard to clean and cut lettuce, but even I need grab-and-go ease once in a while. It’s not really a “processed” food, and while it doesn’t have the bright flavors that fresh lettuce would have, it’s fine for a meal for myself.

Cutting the Poached Egg on the Salad

Basically, this is a lettuce salad lightly dressed with crispy bacon and a poached egg. Wash and cut the lettuce (or cut open and dump out the bag) and place in a bowl. Cut a few strips of bacon into inch wide pieces and cook until crispy; remove to a paper towel to drain while you strain and save the rendered bacon fat in the fridge. Heat the poached egg in hot water, and place on a paper towel to drain. Dress the lettuce lightly – just glistening, and you’ll get some more from the egg yolk – add the bacon, place the egg on top, finish with a bit of salt and pepper, and enjoy!

Warm bacon, warm egg, cold lettuce, and a bit of seasoning. Really, you can’t go wrong. (Heck, fry the egg if you prefer it that way.)

Poached Egg on Salad

Mike loves to cook. He also loves coffee. You can find his personal blog at CoffeeCorner.org and find him on Twitter as @CoffeeMike.