Bistro Salad with Bacon and Poached Egg
• 3 slices center-cut bacon
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon finely minced shallot
• 1 tablespoon red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 6 cups frisee lettuce (substitute white chicory or salad greens)
• Water
• 4 large eggs (cold)
Cook the bacon; cool and crumble into 1/2-inch pieces.
Combine the mustard, salt, pepper, shallot and vinegar in a bowl; whisk in the oil. Toss the dressing with the frisee and bacon.
To poach the eggs: Bring 2 to 3 inches of water to boil in a saucepan or deep skillet. Reduce the heat to a gentle simmer. Working 1 at a time, break an egg into a small bowl and gently slide it into the simmering water. Add all 4 eggs, and cook, without stirring, until just set, for about 4 minutes. Lift the eggs from the water with a slotted spoon.
Divide the salad among 4 bowls; top each with an egg.
Makes 4 servings.
Quick and Easy: Brunch Recipes - Bistro Salad with Bacon and Poached Egg
Quick and Easy: Brunch Recipes - Avocado, Cheddar and Tomato Omelet
Avocado, Cheddar and Tomato Omelet
Cover the pan when you fry the eggs to help them steam from the top and not just cook from the underside.
• 2 large eggs
• 2 tablespoons water
• Pinch of salt
• Pinch of black pepper
• 1 teaspoon olive oil
• 1 ounce thinly sliced reduced-fat Cheddar cheese
• 1/4 avocado, cut into thin slices
• 1/2 large plum tomato, cut across into thin slices
Beat the eggs, water, salt and pepper together with a fork or whisk.
Heat the oil in a 7- to 10-inch nonstick skillet over medium-high heat. Add the egg, pushing it gently with a spatula to allow the less-cooked areas to reach the pan surface. When the top of the egg solidifies, layer 1/2 the disc-shaped egg with the cheese, avocado and tomatoes; fold the other 1/2 over to enclose the filling. Slide the omelet onto a plate.
Makes 1 serving.
