Salad with Poached Eggs and Bacon Dressing

1. 1

   Heat the oil in a small saute pan over medium heat.

2. 2

   Saute the bacon strips until golden and crispy.

3. 3

   Remove the bacon with a slotted spoon to a paper towel to drain and reserve.

4. 4

   Pour off the oil and bacon fat, and reserve.

5. 5

   Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.

6. 6

   Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing.

7. 7

   Season with salt and pepper to taste and set aside.

8. 8

   Fill a small sauce pan with 3 inches of water.

9. 9

   Add the distilled vinegar.

10. 10

    Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer.

11. 11

    Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes.

12. 12

    Meanwhile toss the salad with the reserved bacon and the dressing.

13. 13

    Season with salt and pepper.

14. 14

    Put the salad on a plate and place the toasts on the salad.

15. 15

    Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels.

16. 16

    Place egg on toast and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.