Warm Bacon & Soft Egg Salad

20 min · Easy · Serves 1

510 kcal per serving · 23g protein

The bistro salad from Lyon, minus the croutons: crisp leaves, bacon, and a soft egg whose yolk runs into a warm mustard vinaigrette. The vinaigrette is made in the bacon pan with the bacon fat, which is why it tastes like far more than four ingredients. Soft-boiled eggs replace the classic poached egg, so there is no tricky technique.

Ingredients

• Eggs × 2
• 70 g Thick-cut bacon, cut in 1 cm strips
• Shallot, finely chopped × ½
• 2 tsp Red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp Olive oil
• 80 g Crisp lettuce leaves (frisee, romaine or little gem), torn
• 2 g Fresh chives, chopped
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Soft-boil the eggs

   

   Bring a small pot of water to a rolling boil, lower the eggs in with a spoon and boil for 6 minutes 30 seconds, for set whites and jammy yolks.

2. Cool the eggs

   

   Move the eggs straight into a bowl of cold water and leave the eggs there while the bacon is prepared.

3. Crisp the bacon

   

   Put the bacon strips in a cold pan over medium heat and cook for 7 minutes, stirring, until the bacon is crisp and the fat has rendered. Lift the bacon onto kitchen paper and keep the bacon fat in the pan.

4. Make the warm vinaigrette

   

   Lower the heat to low, add the chopped shallot to the bacon fat and cook for 1 minute until softened, then take the pan off the heat and whisk in the red wine vinegar, Dijon mustard and olive oil.

5. Toss the lettuce

   

   Pour the warm vinaigrette over the torn lettuce in a large bowl, add the crisp bacon and toss until every leaf is coated.

6. Peel the eggs and serve

   

   Pile the salad onto a plate, peel the eggs and halve the eggs over the top so the yolks run into the leaves. Finish with the chopped chives, salt and black pepper.

More to cook

• Classic Cobb Salad40 min
• Loaded Baked Potato75 min
• Baked Salmon with Lentils & Spinach45 min
• Potato Salad30 min