Soft Cooked Egg and Bacon Salad
By: French Cooking ...
Published: Thursday, December 10, 2009 - 4:41pm

Ingredients




4 eggs
4 slices of bread
3 1/2 ounces (100 g) of bacon
3 1/2 ounces (100 g) of corn salad (you can also use arugula if you prefer)
6 tablespoons of olive oil
1 tablespoon of Dijon mustard
1/2 lemon
Salt and pepper

Preparation

1 Preheat oven to 410° F (210° C / Th 7). 2 Get water to a boil in a saucepan. 3 Brush bread slices with olive oil (3 tablespoons) and bake in oven for 5 minutes on each side. 4 When water is boiling, add eggs carefully. (I usually put the egg in a tablespoon, it’s much easier to get it gently to the bottom of the saucepan). Leave them in boiling water for 4 minutes. When they’re done rinse them with cold water and leave aside. 5 Heat a frying pan over medium heat and add bacon slices. Cook for 3 minutes on each side, or until bacon looks crispy. 6 When bacon is done, leave it in a plate covered with a napkin to drain its fat. 7 Dice bread and cut bacon into pieces. 8 Squeeze lemon in a bowl and whisk mustard, 3 tablespoons of olive oil, salt and pepper with it. 9 In 4 plates, arrange corn salad, bacon and bread pieces. Serve on top lemon sauce. 10 Carefully remove egg shells and place a soft cooked egg on top of each plate. Break it for the egg yolk to flow. 11 Serve right away.

About


Find more easy French recipes on http://frenchcookingfordummies.com.
Great salad to bring for a potluck, or recipe to make for Labor Day or Fourth of July.