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.
8 Comments
Leave a Reply
Recent Posts
Carbonara Deviled Eggs
And, now for the main event. This is the deviled egg I've been waiting weeks to share with you! It's...Read More
First Rule of Rib Cookoff Judging
Pace yourself. I'm seriously sporting a rather hefty pork hangover, but after a long day of tasting for Hogs for...Read More
Foodzie Friday: Hot Chocolate On A Stick
Foodzie.com is already a place to find delicious foodie finds, but it's increasingly becoming a place to encounter the most...Read More
Guilin’s Mountains Are A Sight To Behold
I've got a list going of the most beautiful places I've seen in my life, and after seeing the mountains...Read More
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.
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
That egg yolk is driving me crazy!
Is it a good crazy, or a bad crazy? Either way, I’m glad my blog could solicit an emotional response.
bk
OMG Blake, this looks perfect for my tastes sans bacon:) Amazing photos!
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.
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
I found your blog on Google and read a few of your other posts. I just added you to my Bacon News Reader. Keep up the good work. Look forward to reading more from you in the future.