Butter Lettuce with Lardons and Poached Egg Recipe

Name: Butter Lettuce with Lardons and Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon, cut into lardons; 4 eggs; 1 teaspoon Dijon mustard; 2 tablespoons white wine vinegar; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; Water, as needed; 1 tablespoon distilled white vinegar; 1 head Boston lettuce, cleaned, dried and torn into bite-size pieces; 1/2 cup grape tomatoes, halved

Servings: persons

2 slices bacon, cut into lardons
4 eggs
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Water, as needed
1 tablespoon distilled white vinegar
1 head Boston lettuce, cleaned, dried and torn into bite-size pieces
1/2 cup grape tomatoes, halved

1
In a small saute pan, cook the bacon over medium-low heat until almost crisp and the fat has rendered.
2
Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
3
To the pan, whisk in the mustard, white wine vinegar, olive oil, salt, and black pepper, to taste.
4
Remove the pan from the heat.
5
Fill a medium saucepan 2/3 with water.
6
Add the distilled white vinegar and bring to just barely a simmer.
7
Cook's Note: like very active club soda.
8
Crack an egg and place it into a small ramekin.
9
Very slowly and gently place the egg into the water by placing the ramekin right next to the water and letting the egg slide out of the dish and directly into the water.
10
The ramekin should be touching the water.
11
Repeat with the remaining eggs.
12
Each egg should cook for 3 1/2 minutes, exactly.
13
In a large bowl, toss the greens with the tomatoes in the bacon dressing and divide the mixture among 4 salad plates.
14
When the eggs are ready, carefully remove with a slotted utensil, and blot briefly on a paper towel to remove the excess vinegary water.
15
Gently place an egg on top of each salad.
16
Grind some black pepper on top of the eggs, top with lardons and serve.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 slices bacon, cut into lardons, 4 eggs, 1 teaspoon Dijon mustard, 2 tablespoons white wine vinegar, and more.

Yes, Butter Lettuce with Lardons and Poached Egg falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Lettuce with Lardons and Poached Egg

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