- 3 tablespoons plus 1 teaspoon olive oil
- 155g thick-cut bacon (3 slices) or ham steak, diced
- 2 teaspoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced shallot or scallion
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Four 1cm thick slices crusty whole grain bread (taken from the middle of the loaf if the loaf is round)
- 4 large eggs
- 3 cups lightly packed, coarsely chopped or torn frisee or chicory
This recipe serves 4
1. Brush a nonstick pan with 1 teaspoon of the oil and heat it over medium-high heat.
2. Add the bacon or ham and cook for 2 minutes, stirring occasionally, until it is nicely browned. Transfer it to a plate.
3. Whisk together 2 tablespoons of the oil with the sherry vinegar, mustard, shallot, salt and pepper in a small bowl.
4. Use the remaining tablespoon of oil to brush both sides of each slice of bread.
5. Use a 7cm cookie cutter or small glass to cut a hole in the center of each slice of bread; reserve the cutouts, if desired.
6. Heat the same pan over medium heat.
7. Place 2 of the bread slices and 2 cutouts in the same skillet and crack one egg into the hole of each slice. Cook for 3 to 4 minutes, until the egg whites are mostly set and the bread is toasted on the underside.
8. Use a spatula to turn over the bread/egg slices and cutouts, if using, cook for 1 minute more, so the white is cooked but the yolk is still runny.
9. Repeat with the remaining bread slices, eggs and cutouts, if using, to create the remaining two eggs in a hole.
10.Toss the frisee or chicory with the dressing in a mixing bowl until evenly coated, then divide the salad among individual plates.
11. To serve, place one egg in a hole and one reserved cutout, if using, on top of the salad on each plate.
12. S prinkle with the browned bacon or ham.
Adapted from food nutritionist and cookbook author Ellie Krieger. The Washington Post