4 thick bacon slices, coarsely chopped
6 cups mixed baby greens (I used spinach leaves.)
1 TBS red wine vinegar
1/2 tsp. dijon mustard
3 Tbs. olive oil
( I just used a regular homemade vinaigrette!)
4 oz. soft goat cheese crumbled
4 large eggs
water
Sauté bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Pour off and discard all but 1 TBS of drippings from skillet.
Whisk vinegar and mustard in large bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Transfer 1 TBS to small bowl; set aside. Add greens to large bowl with dressing; toss to coat. Divide greens among 4 plates. Scatter goat cheese and bacon pieces over each salad. Heat drippings in skillet over medium heat. Gently break eggs into skillet; cook until whites begin to set; about 1 minute. Add water to skillet; cover let cook until whites are set and olds are softly set, about 2 minutes. Using spatula, top each salad with 1 egg. Sprinkle eggs with salt and pepper. Drizzle lightly with reserved 1 TBS dressing and serve. Serves 4.
I copied this directly--sometimes I think they think that the readers must be morons! It may not sound good at first, but it is delicious! Makes a good supper or light lunch! Great for the South Beach diet! Enjoy!
Looks good and can't wait to try it, but probably NOT while I have 3 teens to feed :-)
ReplyDeleteLooks like it would make a very elegant brunch. Being that I'm not overly into eggs, it probably wouldn't rate as my favorite supper. ;-) However, it is very beautiful and makes an impressive looking plate.
ReplyDeleteYum, Donna! I'm going to make this for supper!
ReplyDeleteI still intend to "catch up" with you. There's too much to say, so I'm putting it off. I think of you, though, and enjoy seeing pics of you and your family and reading about some of what you are up to! Bob's blog continues to amaze me! :) I smile, laugh, and say, "oh, my!" often!
Have a great day!
That was me~Renee (Atchison) Green that posted above.
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