BLT Breakfast Salad
Total Time 20 minutes
2 slices bacon, cut into lardons
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Water, as needed
1 tablespoon distilled white vinegar
1 head Boston lettuce, cleaned, dried and torn into bite-size pieces
1/2 cup grape tomatoes, halved
Cut your bacon into lardons. Fry them in a skillet until they are crisp. Remove to a paper towel.
To make the dressing: Reserve bacon grease in skillet. Add the mustard, vinegar, olive oil, salt and pepper to the skillet, stir to combine and remove from the heat.
In a saucepan large enough for all 4 eggs fill 2/3rds with water and add the distilled vinegar. When water is at high simmer stir the water around to create a whirlpool then drop the eggs in and cook no more than 3 1/2 minutes. Remove with a slotted spoon, drain the water and place on a paper towel.
In four salad bowls add the torn Boston lettuce pieces and some grape tomatoes. Top with the poached egg and a few of the lardons. Drizzle on the bacon dressing and salt and pepper, to taste. Yum Yum!