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Ingredients
Serves 2
1 8-ounce bag mixed
salad greens
4 tablespoons olive oil
½ teaspoon salt
1 teaspoon apple
cider or white vinegar
2 thickly sliced pieces of bread
1 garlic clove,
peeled and minced
1 shallot, chopped or 2 tablespoons chopped onion
8
medium-size button mushrooms, sliced
2 tablespoons vinegar such as balsamic
or red wine
½ teaspoon dried oregano
¼ pound Canadian bacon sliced ¼ inch
thick
2 extra-large eggs
2 tablespoons chopped chives
Salt and
Pepper
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Poached Egg and Canadian Bacon Salad
This recipe can be expanded to serve as many people as you like.
1. Wash
lettuce and toss with 1 tablespoon of the olive oil. Set aside.
2. Fill
a frying pan 3/4 of the way with water and bring to a boil. Add ½
teaspoon salt and 1 teaspoon apple cider or white vinegar. Lower heat to a
simmer while you prepare the rest.
3.
Brush
bread with a little extra olive oil and toast under broiler. Set aside.
4. Place
2 tablespoons of the olive oil in a sauté pan. Add garlic and shallots and sauté
for a few minutes over medium heat. Add the remaining tablespoon of olive oil
and the mushrooms. Lightly brown. Toss with 2 tablespoons balsamic or red wine
vinegar and oregano. Remove from the pan with a slotted spoon. Add the Canadian
bacon and sauté until heated through. Set aside.
5. Crack
an egg into a cup and gently pour it into simmering water to cover, or place in
an egg poacher to cook for 3-5 minutes or “to order.”
6.
Divide salad between
plates. Top with a piece of toast and a slice of Canadian bacon. Remove egg from
water with a slotted spoon, drain briefly and place on top of bacon.
7. Spoon
mushroom dressing over egg. Top with chives. Salt and Pepper to taste.
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