Recipe courtesy of Food Network Kitchen
Save Recipe Print
Yield:
1 serving

Ingredients

Directions

Heat the oil in a small saute pan over medium heat. Saute the bacon strips until golden and crispy. Remove the bacon with a slotted spoon to a paper towel to drain and reserve. Pour off the oil and bacon fat, and reserve. Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing. Season with salt and pepper to taste and set aside.

Fill a small sauce pan with 3 inches of water. Add the distilled vinegar. Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer. Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes.

Meanwhile toss the salad with the reserved bacon and the dressing. Season with salt and pepper.

Put the salad on a plate and place the toasts on the salad. Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels. Place egg on toast and serve immediately.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Broccoli Salad

Recipe courtesy of Trisha Yearwood

German Potato Salad

Recipe courtesy of Bobby Flay

German Potato Salad

Recipe courtesy of Mary Nolan

Spinach Salad with Garlic Dressing

Recipe courtesy of Trisha Yearwood

Keto Tuna Salad Cups

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Roast Pork Loin with Apples

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories