Butter Lettuce with Lardons and Poached Egg

Name: Butter Lettuce with Lardons and Poached Egg
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 slices bacon, cut into lardons; 1 head Boston lettuce, cleaned, dried and torn into bite-size pieces; 1 teaspoon Dijon mustard; 4 eggs; 118 milliliters grape tomatoes, halved; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp extra-virgin olive oil; 4 servings Water, as needed; 1 Tbsp distilled white vinegar; 2 Tbsps white wine vinegar

Butter Lettuce with Lardons and Poached Egg is a gluten free, dairy free, and primal side dish. This recipe makes 4 servings with 151 calories, 8g of protein, and 12g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of wine vinegar, olive oil, distilled vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Watch how to make this recipe.

In a small saute pan, cook the bacon over medium-low heat until almost crisp and the fat has rendered.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pan. To the pan, whisk in the mustard, white wine vinegar, olive oil, salt, and black pepper, to taste.

Ingredients you will need

White Wine Vinegar

Black Pepper

Olive Oil

Mustard

Bacon

Salt

Equipment you will use

Paper Towels

Whisk

Frying Pan

Remove the pan from the heat.

Equipment you will use

Frying Pan

Fill a medium saucepan 2/3 with water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the distilled white vinegar and bring to just barely a simmer. Cook's Note: like very active club soda.

Ingredients you will need

Distilled White Vinegar

Sparkling Water

Crack an egg and place it into a small ramekin. Very slowly and gently place the egg into the water by placing the ramekin right next to the water and letting the egg slide out of the dish and directly into the water. The ramekin should be touching the water. Repeat with the remaining eggs. Each egg should cook for 3 1/2 minutes, exactly.

Ingredients you will need

Water

Egg

Equipment you will use

Ramekin

In a large bowl, toss the greens with the tomatoes in the bacon dressing and divide the mixture among 4 salad plates. When the eggs are ready, carefully remove with a slotted utensil, and blot briefly on a paper towel to remove the excess vinegary water. Gently place an egg on top of each salad. Grind some black pepper on top of the eggs, top with lardons and serve.

Ingredients you will need

Black Pepper

Tomato