The free-spirited mix brings together butter-soft lettuce leaves, juicy bites of bacon, red onion rounds and crunchy croutons, topped with a perfectly poached egg and tossed in a mustard vinaigrette. Paris, on a plate.
Ингредиенты
- 3 tbsp (45 ml) white wine vinegar
- 4 eggs
- 1 small red onion, sliced into thin rounds
- 2 cups (100 g) crusty bread, cubed
- 2 tbsp (30 ml) butter
- 1/4 lb (115 g) bacon, cut crosswise into strips
- 2 heads Boston lettuce, torn into pieces
- 2 endives, sliced into rounds
- 1/2 tsp (2.5 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 3 tbsp (45 ml) olive oil
Инструкция
- In a pot, bring salted water to a simmer and add 1 tbsp (15 ml) of the vinegar. Break the eggs, one at a time, into a small ramekin. Slide them into the water one at a time. Poach for 2 to 3 minutes, or until the desired doneness. The yolks should be runny and the whites cooked through but still soft. Remove with a slotted spoon and drain on paper towels. Set aside.
- In a small bowl, cover the red onion with the remaining vinegar and set aside while you prepare the rest of the ingredients.
- In a large non-stick skillet over medium-high heat, toast the bread cubes in the butter, tossing them until golden on all sides. Transfer to a large bowl.
- In the same skillet, cook the bacon until crispy. Drain and add to the bread, tossing to combine, along with the lettuce and endive.
