This is fast becoming one of my favorite salads to make! It is a bit challenging with the poaching of the egg, but everything else is super simple, especially how I cook the bacon.
Spinach / Arugula / Baby Kale (your choice or combo!)
Bacon (definitely recommend the thick cut)
Eggs (the fresher the better for poaching)
Preheat the oven to 400 degrees. Line a baking sheet with tin foil (this makes for very easy clean up!) and place the thick cut bacon on the tin foil. I like to flip the bacon once during the cooking time. It usually takes about 30-40 minutes to cook, so definitely plan ahead. Once it looks like it is done to your liking, take out and let cool on paper towels.
Eggs - simmer water in a pan with some added vinegar. This is supposed to help with the poaching process. I like to put the egg into a tiny glass bowl, then you gently drop it into the water. I like doing them one at a time. You can more easily maneuver the whites around the yolk this way to try and keep it in tact. It takes about 5 minutes, but keep a close eye on the eggs. You can put them on a paper towel to get some of the water out of them after cooking.
I like to layer the salad for presentation, so just start adding all of your ingredients and top with the bacon, and then the egg on top. We like to use a vinaigrette, but the soft yolk also adds to act as a dressing as well. I like to put the bacon on when it is still warm, as it adds an amazing element to the salad.
Welcome to our blog! We are twins who love cooking, trying new restaurants, and taking photos of food in San Francisco. We love to improvise and come up with fun, creative and easy recipes. They are meant to be inspirations for you to come up with your own unique recipes, or follow along with what we do - your choice! We enjoy taking pictures of food whether at home or out at restaurants, and of course, we love our burrata and chardonnay. Enjoy!