Escarole Salad with Bacon and Poached Eggs
NOTE: Poaching
eggs can be a messy business, with simmering water causing the eggs
to loose their shape and the whites to feather. We found that
adding eggs to boiling water, then turning off the heat and
covering the pan allows them to cook by residual heat without the
problem of churning bubbles. For best results, use a deep skillet
rather than a saucepan (the eggs will hit the bottom of the pan
more quickly and set properly) and heavily salt the water for best
flavor. This salad is a one-dish brunch and will serve four. For
information on poaching eggs in advance, see figure 35.
1 head escarole, washed, dried, and torn into pieces (about 8 cups)
1 teaspoon salt
2 tablespoons distilled white vinegar
4 large eggs, each cracked into a small handled cup
2/3 cup Creamy Vinaigrette (see Creamy Vinaigrette)
4 strips bacon, cooked, drained, and crumbled
12 cherry tomatoes, halved
2 ounces Roquefort cheese, crumbled
2 tablespoons minced fresh chervil or parsley leaves
INSTRUCTIONS:
1. Place escarole in large bowl and set aside.
2. Fill 8-to 10-inch nonstick skillet nearly to rim with water, adding salt and vinegar. Bring to boil over high heat. Lower lips of each cup just into water at once; tip eggs into boiling water (see figure 34), cover, and remove pan from heat. Poach until yolks are medium-firm, exactly 4 minutes. For firmer yolks (or for extra-large or jumbo eggs), poach for 41/2 minutes; for looser yolks (or for medium eggs), poach for 3 minutes.
3. While eggs are poaching, toss greens with vinaigrette. Divide greens among four plates.
4. With slotted spoon, carefully lift and drain each egg over skillet. Slide one egg onto each plate along with portion of bacon, tomato, cheese, and herb. Serve immediately.