Ok, believe it or not I have never had a salad with a poached egg on it before. Matt said it was definitely time to change that. This is pretty much your basic warm bacon salad but it was so good I thought it was definitely worth sharing. With a nice glass of wine this made a perfect light dinner but it would also make a great lunch or brunch. If you don't have curly endive substitute spinach or spring greens.
Curly Endive Salad with Bacon & Eggs
from Harmony Valley Farm
2 slices of bread, cut into 1/2-inch cubes
3 T olive oil
salt & pepper
3 strips of bacon, cut into 1/2-inch slices
1 head of curly endive, torn into bite-sized pieces
1 1/2 T + 1/2 t red or white wine vinegar (we used champagne vinegar)
1 clove garlic minced
1/4 t dried thyme
Heat 1 T of the olive oil in a frying pan. Add the bread cubes & toss to coat. Season with a little salt & pepper. Cook the bread in the pan until it is crisp & brown, stirring frequently. Remove & set aside.
Add the bacon to the hot pan & cook until crisp. Remove the bacon to a paper towel to drain but keep 2 T of the bacon fat in the pan. Mix the bacon with the endive in a heat proof bowl.
Bring a saucepan of water & 1/2 t of vinegar to a bowl. Slip the eggs one at a time into the boiling water & cook until the whites are set but the yolk is still runny, about 2 1/2 minutes. Use a slotted spoon to move the eggs to paper towel to drain & season them with salt & pepper.
While the eggs are cooking, add 2 T olive oil, garlic & thyme to the frying pan. Cook until the garlic just starts to turn brown. Add 1 1/2 T vinegar & remove from the heat. Toss the hot dressing into the endive & bacon, the endive should begin to wilt. Toss in the croutons.
Divide the greens between two serving dishes & top each with an egg.