Green Salad with Poached Egg
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….
Instructions
-
1
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.
-
2
In a small bowl, cover the red onion with the remaining vinegar and set aside while you prepare the rest of the ingredients.
-
3
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.
-
4
In the same skillet, cook the bacon until crispy. Drain and add to the bread, tossing to combine, along with the lettuce and endive.
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.
