Make It at Home: Poached Egg Garden Salad
- 1/4 pound smoky bacon, cubed
- Grapeseed oil
- Lemon vinegar or juice from preserved lemons
- Large farm eggs (1 for each person)
- Mixed greens (lettuce, edible flowers, wild greens)
- Green onions, sliced on the bias
- Salt and pepper
Slowly cook the bacon in a skillet until it's crispy and the fat has rendered. A bit of the warm fat can be added to the vinaigrette, if desired.
Add vinegar or lemon juice to a bowl, salt to taste, then slowly add the grapeseed oil while whisking.
Bring a pot of water to a medium simmer (do not boil). Add a splash of vinegar to the water; this will help the poached eggs hold their shape. Swirl the water with a spoon to create a whirlpool effect, and gently slip the broken egg into the water. Simmer for 2 to 3 minutes, then carefully remove with a slotted spoon.
Dress the salad greens with the vinaigrette, then assemble on a plate. Place an egg on top of the greens. Salt and pepper to taste, and top with onions and bacon lardons. The poached egg, when broken, will create a creamy emulsion that pairs well with the lemony vinaigrette. Cornbread, cut into small squares and baked a second time, makes wonderful croutons.