The End-of-Summer Salad with a Poached Egg
 
Cook time
Total time
 
Serves: 2-4
Ingredients
Salad with Poached Egg
  • 3 cups spinach, rinsed and cleaned
  • 1 cup arugula, rinsed and cleaned
  • 8 slices thick-cut bacon, sliced into bite-sized pieces
  • 1 large heirloom tomato, cut into wedges
  • 1 yellow, red, or orange pepper pepper, sliced thinly (AKA julienned)
  • 1 large peach, sliced thinly
  • 1 ripe avocado, cubed
  • ¼ red onion, sliced thinly
  • ¼ cup shaved Parmesan cheese
  • 2 or 4 eggs, poached (instructions to follow - 2 eggs if you're eating this as a meal, 4 if you're serving it as an appetizer or a side)
  • 2 tablespoons distilled vinegar
  • salt
  • freshly ground black pepper
Orange Vinaigrette
  • juice of ½ an orange
  • 2 tablespoons olive oil or bacon grease
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • pinch freshly ground black pepper
Instructions
  1. In a medium sized skillet, heat 1 teaspoon of olive oil over medium-high heat and fry your sliced pieces of bacon until crispy. With a slotted spoon, transfer the bacon to a plate lined with paper towels and allow to cool. Reserve 2 tablespoons of bacon grease for the salad dressing (allow to cool before mixing with the other dressing ingredients. Alternately, you can use olive oil).
  2. Wash and pat dry the spinach and arugula. Place in a large bowl. Add in the wedges of heirloom tomato, the sliced peaches, the cubed avocado, the julienned bell pepper, and the sliced red onion. Add in the cooked, room temperature bacon. Whisk together the dressing ingredients. Pour about half over the salad, toss, then add more if you feel it's necessary. Don't add too much though, as you will be placing a poached egg on top of everything! Divide the salad among 2 plates if serving as a meal or among 4 plates if serving as an appetizer or as a side.
  3. To poach the eggs, bring 3 inches of water, vinegar, and salt to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Make sure that the temperature remains within 160-180 degrees F. Mix in 2 tablespoons of vinegar and a pinch of salt (about ⅛ teaspoon salt).
  4. Crack your eggs into a small dish, one at a time, and submerge the the lip of the dish into the simmering water, letting the water into the dish (see photos above). Gently slip the egg out into the water. Let the egg sit for 3 minutes. Pull the eggs out with a slotted spoon and VERY GENTLY dry them off on a paper towel. Gingerly place the egg on top of your salad and top with a bit of cracked black pepper. Serves 2 as a meal and 4 as an appetizer/side.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/09/09/the-end-of-summer-salad-with-a-poached-egg/