Originally published on June 22, 2014
We’re big on bacon and eggs around here. When my husband was growing up it was tradition in their household to enjoy a big breakfast every Sunday morning. Everyone filled up, and everyone got their eggs to order. I’ve carried on with that tradition now that we have our own two little ones to feed. Sometimes that hot breakfast makes its way past Sunday morning and like many, we’ll often have breakfast for dinner during the week as well. But the last time I thought about doing it, I put my own little twist on it. What if you were to pile all those fantastic items into a salad?
Well, I did. Poached eggs were placed on top of greens, English muffins were turned into toast/croutons, bacon bits were everywhere, and much of it was covered in the same dressing I used for my Cobb salad. The beauty of this salad is that the yolk from the egg runs into the salad and the dressing, creating something truly dynamite that can be eaten for lunch, dinner, or breakfast!
Ingredients:
For the eggs:
8 eggs
1 tablespoon vinegar
Salt
Pepper
For the vinaigrette:
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 green onion, roughly chopped
1 clove garlic, smashed
1/3 cup olive oil
Salt
Pepper
For the salad:
2 cups arugula
8 strips bacon, chopped
3 English muffins or 3 slices of sourdough bread, diced
2 green onions, sliced
1 tomato, diced
3 tablespoons butter
Salt
Directions:
1.) Start by making the salad dressing. Place red wine vinegar, Dijon mustard, sugar, one green onion, garlic clove, salt, and pepper in a blend. Puree until smooth and then slowly stream in as much olive oil as you need until it thickens slightly. Taste, adjust seasoning if necessary, and set aside.
2.) Assemble the salad ingredients. Place bacon pieces in a skillet over medium heat and cook, stirring occasionally, until they are brown and crisp. Remove to a plate lined with paper towel.
3.) Heat 3 tablespoons of butter in a separate skillet over medium heat. When melted and foam has started to subside, add English muffin pieces and sprinkle with salt. Cook for 5 – 10 minutes, turning the bread a few times, until it becomes toasted and golden brown. Remove to a plate and set aside.
4.) Place arugula, tomatoes, and green onions in a bowl and dress lightly with salad dressing. Serve remaining salad dressing separately on the table.
5.) Prepare the poached eggs. Bring a medium-sized pot to a simmer. Add one tablespoon of vinegar and stir. One by one, gently add eggs and allow them to cook until the whites have fully set around the yolk, about 7 minutes. Remove them from the pot with a slotted spoon onto a plate lined with paper towel and season with salt and pepper.
6.) Bring all the salad ingredients together. Divide arugula mixture onto four different plates. Top with croutons and bacon bits, and finish by laying two poached eggs gently on top of each plate.
7.) Serve and enjoy!