Bistro Salad With Poached Eggs Recipe

• 1 head escarole, or possibly curly endive lettuce (10 ounces)
• 4 x egg
• 5 ounce lean bacon, coarsely, minced
• 3 Tbsp. white wine vinegar
• 1 clv garlic, chopped
• 3 Tbsp. extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

1. Trim and separate lettuce into leaves; cut each crosswise into 1/2-inch (1 cm) wide strips.
2. Place in bowl; set aside.
3. Pour sufficient water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil.
4. Reduce heat to gently simmer.
5. One at a time, break Large eggs into small dish and gently slip into simmering water; cook for 2 to 3 min or possibly till white is set and yolk is still liquid.
6. Remove with slotted spoon and drain well.
7. Meanwhile, in skillet, cook bacon over medium-high heat, stirring often, for 3 min or possibly till browned.
8. Remove from heat.
9. Stir in vinegar and garlic, scraping pan with wooden spoon; pour over lettuce.
10. Add in oil and 1/4 tsp.
11. (1 mL) each of the salt and pepper; toss to coat.
12. Divide salad among 4 bowls; top each with egg.
13. Sprinkle with remaining salt and pepper.

head, egg, lean bacon, white wine vinegar, garlic, extra virgin olive oil, salt, pepper

Taken from cookeatshare.com/recipes/bistro-salad-with-poached-eggs-84966 (may not work)