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.

7 Responses to “Warm EBLT Salad”

  • Your timing is amusing. Just recently, here in Canada, our major doughnut chain, Tim Horton’s, started marketing a sandwich they call the BELT…bacon, egg, lettuce and tomato. I haven’t tried one yet, but your salad sounds (and looks!) much nicer.

    Posted by Patti on January 22nd, 2008 at 6:42 pm

  • I’m sure that sandwich is yummy, as this salad was soooo good. I’m sad that Bridget is out of town, because I think she would really like this. Thanks for the comment! Keep reading, I’ll keep cooking! bk

    Posted by Blake on January 22nd, 2008 at 6:45 pm

  • That egg yolk is driving me crazy!

    Posted by Cindy on January 25th, 2008 at 7:50 pm

  • Is it a good crazy, or a bad crazy? Either way, I’m glad my blog could solicit an emotional response. :) bk

    Posted by Blake on January 25th, 2008 at 8:34 pm

  • OMG Blake, this looks perfect for my tastes sans bacon:) Amazing photos!

    Posted by JEP on January 26th, 2008 at 1:26 pm

  • Funny. I just got back from DC and had a salad with bacon and a poached egg on it–my first but CERTAINLY not my last. The place was called Brasserie Beck (http://www.beckdc.com/) and it was undeniably one of the best salads I have ever had. Description: Salad Frisee, Lardons, Poached Egg, Sherry Vinaigrette. The frisee practically melted under all the warm yolk and bacon fat.

    Posted by Tricia B. on February 5th, 2008 at 11:26 pm

  • Yes, this salad was great. It felt fancy and sophisticated, but it wasn’t hard to make. I would serve this to company, or in my restaurant (if I ever own one). Thanks for commenting! bk

    Posted by Blake on February 6th, 2008 at 7:59 am

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