Salad with Poached Egg

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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.

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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.

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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

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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