Laura Calder's Bacon and Egg Salad

By Unblond1

Ingredients

• 1 egg
• 3 cups mixed lettuce, including frisée
• 2 slices bacon, cut into small pieces, about 2 ounces
• 1 1/2 tablespoons red wine or balsamic vinegar
• 2 tsp. olive oil
• Salt and pepper

Details

Servings 1
Adapted from foodnetwork.ca

Preparation

Step 1

1. Poach the egg.
Fry the bacon in a sauté pan until crisp, adding a bit of the olive oil if necessary. Deglaze the pan with the vinegar and boil to reduce to about 1/2 teaspoon. Add the oil. Toss with the greens for a few seconds just to coat– don’t let them wilt.
Plate and season with fleur de sel and freshly ground pepper. Set the egg on or alongside the salad and serve with toast for dipping.

*NUTRITION:* (with real bacon)

* Calories - 276
* Fat - 20.9
* Sat Fat - 4.8
* Carbs - 7.7
* Fibre - 2.3
* Protein - 13.9