Warm EBLT Salad
January 22nd
2008
Bridget’s away on a business trip, so dinner is just me and the poodle tonight. I’m really craving eggs today, but I don’t want breakfast for dinner. I love poached eggs…wheels turning…I have some great homemade vinegarette in the fridge…wheels turning…why not put a poached egg on a salad? The EBLT is born.
Created with Admarket’s flickrSLiDR.
So, obviously, EBLT stands for Eggs-Bacon-Lettuce-Tomato. I toss some mixed greens in a simple, homemade vinegarette.
The make the vinegarette, whisk together the following:
- 1/2 cup olive oil
- 1 tablespoon raspberry vinegar
- 1/2 teaspoon grainy mustard
- 1/4 teaspoon honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced shallot
Toss the greens in the dressing. Dice a tomato, toss it in. Scissor in some crisp turkey bacon, toss it in. Crumble in some feta.
Poach 2 eggs and place them (carefully) on top of the salad. Crack a little black pepper on the stark white spheres.
I cook my eggs just long enough to keep them together, but to leave the insides warm and runny.
I break into the eggs one at a time. The first egg gets invaded when I start my meal, and warm, yellowy mirth pours into the salad and becomes part of the dressing.
I puncture the second egg about half way through the salad.
Blake Makers, this is such a great way to eat healthy, eat high, eat happy. bk
P.S. I know there are a lot of photos, but I loved them all.
