Bistro Breakfast Salad

March 26, 2017

 

 

 

 

If you have never mastered poaching an egg, follow this recipe to the T! My son and I tag-teamed a little bit, determined we were going to finally make the perfect poached eggs and we did it! Yayyy! FINALLY!

 

I have been trying to eliminate inflammatory ingredients so I bought the whole30 cookbook and there are some really awesome recipes in there! I'm a breakfast egg addict—love adding veggies to my breakfast because it's easier to hit my veggie goal for the day if I start early! The is kind of a fun one if you want to make a special breakfast. I double the dressing recipe so I could use it again:)

 

Ingredients:

4 cups packed curly endive

11/2 tablespoons extra-verging olive oil

1 tablespoon apple cider vinegar

1 teaspoon dijon mustard

1/4th teaspoon minced garlic

Salt and black pepper

4 slices bacon cut into pieces (nitrate free please)

2 teaspoons white vinegar

4 large eggs

 

Directions:

  • Wash and dry endive. Set aside.

  • Combine oil, apple cider vinegar, mustard and garlic in a small container, shake and set aside.

  • Cook the bacon, drain and cut or shred into pieces.

  • Fill saucepan with 3 inches of water.

  • Add the white vinegar and 1 teaspoon of salt. Bring to a boil.

  • Crack each egg into a separate small bowl or cup. Gently pour each egg into boiling water. If there are two of you, you can crack into a large spoon or ladle and gently lower into water. This is what we did!

  • Immediately remove from eat, cover and let sit for 4 minutes!

  • Remove the poached eggs with a slotted spoon and place on a paper towel-lined plate to drain. 

  • Drizzle the endive with the vinaigrette and toss. Divide the endive between two plates, top each with two eggs and sprinkle with bacon, salt and pepper.

  • Serve immediately and enjoy!

     

    This recipe has been modified from the whole30 cookbook 

     

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