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CLASSIC FRENCH SALAD
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 6
1 pack bacon (smoked)
6 Eggs
6 tbls Balsamic vinegar
6 tbls Olive oil
1-2 tsp white wine vinegar
Any mix of salad leaves
Salt & pepper
1. Wash the salad leaves (any variety can be used) and place in a bowl ready for dressing, or into individual bowls. Put a pan of water on to boil to poach the eggs.
2. Cut the bacon into small pieces and fry until very crsip in a heavy based pan. Remove when ready and place to one side. Add to the bacon juices in the pan the balsamic vinegar and olive oil and reduce to half the amount on a low heat by stirring slowly. Set aside to cool slightly.
3. Add 1-2 teaspoons of vinegar to the boiling water to help the egg set. Drop one egg at a time into the swirling water to help contain the shape. Simmer gently for about 3 minutes until the egg is cooked, but the yolk is still runny. Drop immediately into iced water to stop the cooking process and then drain thoroughly before serving. You may want to trim the edges for a really perfect poached egg. You can prepare the eggs in advance.
4. Add the prepared bacon to the salad leaves and drizzle over the warm dressing and gently turn over. Place the chilled or slightly warm poached egg on top and with a sharp knife slice the yolk just before serving to reveal a perfect runny yolk. Add some crostinis and serve.
(Quick crostinis: Slice a French stick thinly, places the slices on a baking tray, drizzle with oil and bake at 180C until crisp. Cool and gently rub with fresh garlic)
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 6
1 pack bacon (smoked)
6 Eggs
6 tbls Balsamic vinegar
6 tbls Olive oil
1-2 tsp white wine vinegar
Any mix of salad leaves
Salt & pepper
1. Wash the salad leaves (any variety can be used) and place in a bowl ready for dressing, or into individual bowls. Put a pan of water on to boil to poach the eggs.
2. Cut the bacon into small pieces and fry until very crsip in a heavy based pan. Remove when ready and place to one side. Add to the bacon juices in the pan the balsamic vinegar and olive oil and reduce to half the amount on a low heat by stirring slowly. Set aside to cool slightly.
3. Add 1-2 teaspoons of vinegar to the boiling water to help the egg set. Drop one egg at a time into the swirling water to help contain the shape. Simmer gently for about 3 minutes until the egg is cooked, but the yolk is still runny. Drop immediately into iced water to stop the cooking process and then drain thoroughly before serving. You may want to trim the edges for a really perfect poached egg. You can prepare the eggs in advance.
4. Add the prepared bacon to the salad leaves and drizzle over the warm dressing and gently turn over. Place the chilled or slightly warm poached egg on top and with a sharp knife slice the yolk just before serving to reveal a perfect runny yolk. Add some crostinis and serve.
(Quick crostinis: Slice a French stick thinly, places the slices on a baking tray, drizzle with oil and bake at 180C until crisp. Cool and gently rub with fresh garlic)
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