Of course to top it off , one of my favorite things to do with salads this year, is add a poached egg. This recipe you can either poach your egg or soft boil it as long as the yolk is still a little runny. I’ll be adding more eggs to this recipe as it serves 4, one egg per person.
Ingredients:
3 lbs of small red potatoes, cleaned and halved
4 eggs, poached or soft-boiled
1 teaspoon white distilled vinegar
10-12 cherry tomatoes, various colors, rinsed and halved
2 scallion, finely chopped
8 slices of bacon, cut into lardons
3 tablespoons fresh chives, chopped
3 tablespoons fresh parsley, chopped
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
4 large pieces of Boston lettuce
Salt and pepper, to taste
Directions:
Add your potatoes to a pot of salted cold water on med/high heat. When the water starts to boil cook 15 minutes, or until fork tender but still firm.
In a skillet add the olive oil and cook the bacon lardons until they are crispy. Remove with a slotted spoon and set aside on a plate lined with a paper towel. In the same skillet removed from the heat add your Dijon mustard and red wine vinegar. Salt and pepper to taste and mix well.
In a saucepan add a teaspoon of white distilled vinegar with some water on med/high heat. When the water starts to boil make a vortex or whirlpool with the water and drop your eggs in; cook 2 1/2-3 minutes for poached and 5 minutes for soft-boiled. Remove with a slotted spoon to a paper towel.
In a medium size bowl add your cooked potatoes, chopped scallions, cherry tomatoes, crispy bacon lardons, chopped chives and parsley. Drizzle on the Dijon mustard vinaigrette and mix well. On 4 plates place a large piece of Boston lettuce, then divide the potato salad, top with an egg. Or you can serve it as pictured. Yum Yum!
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