The Incredible Breakfast SaladFrom MCCAFFREY HOUSE BED & BREAKFAST INN
2 tbsp. olive oil
½ lb. potatoes, cubed
¼ lb. slab bacon, cubed — I really recommend you seek out the slab bacon for this recipe, as the chewy cubes of fat are part of what makes this salad unique.
½ tbsp. shallot or onion, minced
3 cups salad greens
¼ cup red wine vinegar
1 tsp. Dijon mustard
Salt and pepper to taste
2 eggs, poached — click here to learn how to poach eggs
Divide the greens among 2 salad plates.
Heat the olive oil over medium.
Add the bacon and cook until the fat renders, 2 minutes or so.
Add the potatoes and onion.
Continue cooking until the potatoes are browned and the bacon is crisp, 10-15 minutes.
Mix the vinegar and mustard.
Add the vinegar mixture to the skillet and bring just a boil, stirring to mix with the bacon and potatoes.
Season to taste.
Pour the mixture over the greens.
Top each portion with a poached egg.