Bacon can be healthy! Chef Tony created this bacon and egg salad when he was trying to figure out a way to put bacon in everything. It’s been a hit with his friends and family for over the last decade. This salad uses every last drop of bacon goodness with the lardons and then poaching the egg in the fat. Perfect addition to any lunch or dinner.
8 oz Baker's Dry Cured Double Smoked Slab Bacon
4 pasture raised eggs
5 oz clamshell of spring mix greens
3 oz Craisins
Croutons
Simple mustard vinaigrette
Salt & Pepper to taste
Small loaf of crusty or day old bread
4 oz melted butter
1 tsp chopped garlic
4 oz shredded parmesan
Salt & Pepper to taste
1/4 cup freshly squeezed lemon juice, about 1 lemon
1/2 tsp dijon mustard
1 tsp tarragon, torn
1/2 tsp salt
1 tsp sugar
1/4 tsp freshly ground black pepper
3/4 cup olive oil
Step 1: Make the Vinaigrette
* In a medium bowl, whisk together lemon juice, mustard, tarragon, salt, sugar and pepper.
* Slowly whisk in olive oil. Adjust seasoning, if necessary
Step 2: Bake the Croutons
* Tear small loaf of crusty or day old bread into 3/4 inch chunks
* Toss with 4 oz of melted butter and 1 tsp chopped garlic and season with salt and pepper
* Bake in 350° oven for 10 minutes
* Remove, add 4 oz of shredded parmesan cheese and bake for additional 5 minutes or until golden brown
Step 3: Cook the Bacon
* Cut slab bacon into small 1/2 inch cubes to make lardons
* Using shallow fry pan, heat 3/4 inch bacon grease or 100% canola oil
* Add bacon and stir occasionally
* Cook until outside is crispy; remove and place on paper towel
Step 4r: Poach the Eggs
* Re-use bacon grease and heat in small sauce pan to 230°
* Poach eggs in fat, 3-4 minutes
Step 5: Assemble the Salad
* While eggs are poaching, combine greens, tomatoes, croutons, Craisins, and bacon in a large bowl and toss with vinaigrette. Add salt & pepper to taste
* Divide salad into 4 bowls and top place poached egg with soft runny center on top of each salad
* Season egg with salt
