Poached eggs

Picture from this awesome blog.

There are few things I like better than a perfectly cooked egg, and right now I'm on a huge egg kick. If I'm at a restaurant and see anything topped with a poached or fried egg, I'm sold. Sometimes I just crave that runny yolk on a piece of toast.

I used to poach eggs a lot, but I found that they take longer and require a lot more care than other methods. But if I have the time and patience, I definitely go with the poached variety. I like the consistency of the whites that have been cooked in hot simmering water. They are soft and velvety, yet thick enough to hold up after you rupture the delicate yolk.

Eggs and salad have a special place in my heart. Every time I think about a salade Lyonnaise, I am immediately transported to an outdoor French cafe getting ready to devour that iconic French dish. My attempt to bring France to Augusta was futile and typically American (since I didn't have the completely necessary frisee or lardons, zut alors!), but it did curb my hankering for a perfectly poached egg and real French dressing, that is, until tomorrow.

Salad with Poached Eggs and Dijon Vinaigrette

Baby salad greens
2 strips of cooked bacon, broken into pieces
1 egg
1 tsp white vinegar
2 tbs Dijon vinaigrette (recipe below)
Salt and pepper to taste

Fill a small sauce pan with about 2 inches of water and heat on medium until almost boiling or you see small bubbles covering the bottom. Add vinegar to the water. Crack an egg into a small cup. Slowly slide egg into water. Cook for about 1 1/2 to 2 minutes for firm whites and a runny yolk. Place salad greens in a bowl and toss with the dressing. Plate the salad and top with bacon. Lift egg out of water with a slotted spoon to drain water off and place on top of salad. Season egg with salt and pepper.

For the vinaigrette:
1 1/2 tbs Champagne vinegar
1/4 tsp Dijon mustard
half a clove of garlic
1/4 olive oil
salt and pepper

In a small bowl, add Champagne vinegar and mustard. Using a microplane, grate the garlic into the bowl. Slowly stream in the olive oil while whisking constantly. Season with salt and pepper.