Bistro Bacon & Egg Salad

1. 1

   Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp.

2. 2

   Using a slotted spoon, transfer the bacon to a paper towel.

3. 3

   Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet.

4. 4

   Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.

5. 5

   Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar.

6. 6

   Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.

7. 7

   While the eggs poach, toss the greens with the vinaigrette and bits of bacon.

8. 8

   Divide the salad among 4 plates or shallow bowls.

9. 9

   Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad.

10. 10

    Add bread to each plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.