Dandelion, Bacon and Egg Salad

1. 1

   In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes.

2. 2

   Using a slotted spoon, transfer bacon to a paper towel, reserving fat.

3. 3

   Combine the shallot, vinegar, and 3 tablespoons of fat in bowl.

4. 4

   Mix well, and season with salt and pepper to taste.

5. 5

   Return skillet to stove over low heat.

6. 6

   Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.

7. 7

   Toss greens with dressing and arrange on four plates.

8. 8

   Sprinkle bacon evenly over greens.

9. 9

   Add one egg to each plate and, if desired, sprinkle with chives.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.