Pantry Bistro Salad

1. 1

   Heat a medium skillet over medium-high heat, and then swirl in 1 tablespoon of the olive oil. Add the bacon and onion and saute until the bacon is crisp, 5 to 8 minutes. Remove the bacon and onion mixture with a slotted spoon to drain on paper towels.

2. 2

   Meanwhile, poach the eggs in gently boiling water for 2 to 3 minutes, until the white is set and yolk is still runny. Using a slotted spoon, remove the eggs and place on a clean kitchen towel to drain.

3. 3

   Slice the lettuce into 1/2-inch pieces and place in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and the vinegar and season with salt and pepper. Toss to coat the leaves.

4. 4

   Divide the lettuce among 4 bowls. Sprinkle each with the bacon mixture. Place an egg on top of each and serve immediately with toasted bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.