Poached Egg Salad

 

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  • 1 bag spinach or spring greens
  • 4 oz bacon
  • 1 shallot
  • ¼ C sherry vinegar
  • ¼ C olive oil
  • 1-2 potatoes
  • 4 eggs
  1. Heat the oven to 400F
  2. Wash and dry the greens
  3. Wash and cut the potatoes into wedges
  4. Toss the potatoes in a glug of olive oil, season with salt and pepper and roast until golden brown and tender
  5. Cut the bacon into lardons
  6. Render the bacon until crispy
  7. Mince the onion
  8. Remove the bacon from the pan but reserve the fat
  9. Add the onions to the fat and let slowly soften off the heat
  10. In a bowl combine the vinegar, olive oil and onion mixture, whisk to combine to make the dressing
  11. Just before serving poach the eggs
  12. While they are cooking, toss the greens with the dressing, salt and pepper
  13. Top with the bacon lardons, the potatoes and the poached egg and serve

This recipe is featured in the post:

Green City Market, Chicago – May virtual csa