Bistro Salad With Poached Eggs Recipe

1. 1

   Trim and separate lettuce into leaves; cut each crosswise into 1/2-inch (1 cm) wide strips.

2. 2

   Place in bowl; set aside.

3. 3

   Pour sufficient water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil.

4. 4

   Reduce heat to gently simmer.

5. 5

   One at a time, break Large eggs into small dish and gently slip into simmering water; cook for 2 to 3 min or possibly till white is set and yolk is still liquid.

6. 6

   Remove with slotted spoon and drain well.

7. 7

   Meanwhile, in skillet, cook bacon over medium-high heat, stirring often, for 3 min or possibly till browned.

8. 8

   Remove from heat.

9. 9

   Stir in vinegar and garlic, scraping pan with wooden spoon; pour over lettuce.

10. 10

    Add in oil and 1/4 tsp.

11. 11

    (1 mL) each of the salt and pepper; toss to coat.

12. 12

    Divide salad among 4 bowls; top each with egg.

13. 13

    Sprinkle with remaining salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.