Comments on: Warm EBLT Salad

By: Reverend Tex B. Acon

Reverend Tex B. Acon — Tue, 31 Mar 2009 04:54:51 +0000

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.

By: Blake

Blake — Wed, 06 Feb 2008 13:59:15 +0000

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

By: Tricia B.

Tricia B. — Wed, 06 Feb 2008 05:26:50 +0000

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.

By: JEP

JEP — Sat, 26 Jan 2008 19:26:31 +0000

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

By: Blake

Blake — Sat, 26 Jan 2008 02:34:49 +0000

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

By: Cindy

Cindy — Sat, 26 Jan 2008 01:50:41 +0000

That egg yolk is driving me crazy!

By: Blake

Blake — Wed, 23 Jan 2008 00:45:28 +0000

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

By: Patti

Patti — Wed, 23 Jan 2008 00:42:45 +0000

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.