Green Salad with Poached Egg

Green Salad with Poached Egg

  • Preparation 25 min
  • Cooking 10 min
  • Servings 4

The free-spirited mix brings together butter-soft lettuce leaves, juicy bites of bacon, red onion rounds and crunchy croutons, topped with a perfectly poached egg and tossed in a mustard vinaigrette. Paris, on a plate.

Featured in RICARDO Magazine (SUMMER 2018)

Categories

Ingredients

  • Salad

    • 3 tbsp (45 ml) white wine vinegar
    • 4 eggs
    • 1 small red onion, sliced into thin rounds
    • 2 cups (100 g) crusty bread, cubed
    • 2 tbsp (30 ml) butter
    • 1/4 lb (115 g) bacon, cut crosswise into strips
    • 2 heads Boston lettuce, torn into pieces
    • 2 endives, sliced into rounds
  • Dressing

    • 1/2 tsp (2.5 ml) honey
    • 1 tsp (5 ml) Dijon mustard
    • 3 tbsp (45 ml) olive oil

Preparation

  • Salad

  • Dressing

Personal Note