6/18/2008

Poached Egg Salad

I first had this salad for Sunday Brunch but it makes a fantastic summertime dinner. It's light enough that it's pleasant to eat when it's hot outside, but the croutons, eggs and bacon make it substantial enough to be a full meal.

Ingredients (for one serving):
Directions:
  1. Cook bacon, after cooling crumble into medium sized pieces
  2. Dice tomato
  3. Poach two eggs
  4. On a plate assemble salad greens, tomato, bacon, croutons- place poached eggs on top and drizzle with citronette
Directions for Poaching Eggs:

This will create a "medium cooked" poached egg with firm white and a runny yolk

  1. Fill a small pot ½ way with water and bring to a boil
  2. Crack an egg into a small bowl or ramekin (make sure to keep yolk intact)
  3. Remove the pot from heat and whisk creating a whirlpool in the middle of the pot
  4. Gently pour egg into whirlpool
  5. Cover the pot and let sit for 3 min
  6. Remove the egg with a slotted spoon
Notes:
  • The fresher the eggs you use the easier it will be to keep them together when poaching- the whites of older eggs tend to thin and spread away from the yolk
  • The flavor of the yolk mixing with the citronette and soaking into the croutons is the highlight of this recipe, I strongly recommend using organic, farm fresh eggs for the best flavor- the pale yellow yolks of factory farmed eggs just don't compare

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