Warm Bacon and Egg Salad

By BobD

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sherry vinegar
• 1 tablespoon chopped basil
• 1 tablespoon chopped flat-leaf parsley
• Salt and freshly ground pepper
• 12 cups packed mesclun (6 ounces)
• 1 tablespoon unsalted butter
• 2 slices thick-cut lean bacon, cut crosswise into thin strips
• 2 large eggs, lightly beaten

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, combine the olive oil with the vinegars, basil and parsley. Season with salt and pepper. Add the mesclun and toss well.

Melt the butter in a nonstick skillet. Add the bacon; cook over moderately high heat until crisp, 2 minutes. Quickly stir in the eggs and cook until barely scrambled, about 15 seconds. Remove from the heat to prevent overcooking. Spoon over the salad, toss and serve.