I was finally able to get some eggs from the Farmer’s Market this weekend. With the cold weather and shortened days of winter, the hens don’t lay a lot of eggs. But now my egg stock is replenished.
I also found a beautiful head of escarole at the grocery store.
Yes, with a little bacon, the two do go together. Bacon brings everything together!
To make two serving:
2 to 4 strips bacon, cut in 1-inch pieces
2 tablespoons Steen’s cane vinegar
1 teaspoon creole mustard
4 cups torn escarole, washed and dried
salt and pepper to taste
Toast of your choice
Wash and dry escarole. Tear into 1 to 2-inch pieces. Place in a large mixing bowl and set aside.
Fry bacon till crispy.
Transfer to paper towel. Remove all but about 2 to 3 tablespoons bacon grease.
Add the onion to bacon grease, and saute on medium for about 5 minutes. Remove skillet from heat.
Add the mustard and vinegar to remaining bacon fat in skillet, while still warm. Whisk together well. Add escarole (or other green) to skillet, and toss to coat with vinaigrette. Add the bacon, and toss again. Divide salad between two plates.
In the same skillet (wiped clean), or a different skillet, fry the eggs over easy, and place on top of salad.
Season with salt and pepper. Serve with toast of your choice.
Makes a great weekend brunch, or a quick and easy weeknight dinner.