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No. 0101 French Free recipe

Bistro Bacon Salad with Fried Egg and Goat Cheese

Crisp tender lettuce is tossed in a warm bacon-shallot vinaigrette, then heaped with thick bacon strips, cherry tomatoes and creamy goat cheese pieces. A lacy-edged fried egg dusted with chili and dried herbs sits on top, its runny yolk becoming a second dressing. Pure French bistro comfort for brunch.

4.1 from 40 cooks

Lettuce salad with crispy bacon, cherry tomatoes, goat cheese pieces and a spiced fried egg
Photo: Mateusz Feliksik on Pexels
Prep
15 min
Cook
15 min
Total
30 min
Serves
2
Level
Medium
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Method 5 steps

  1. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels and pour off all but 2 tablespoons of fat.

  2. Add the shallot to the warm fat and cook 1 minute, then whisk in the vinegar and dijon off the heat to make a warm vinaigrette.

  3. Toss the lettuce and tomatoes with the warm vinaigrette in a large bowl and divide between two plates.

  4. Heat the olive oil in a nonstick pan over medium-high heat and fry the eggs for 2 to 3 minutes, until the edges are lacy and the yolks still runny. Season with salt, chili flakes and thyme.

  5. Break the bacon over the salads, add the goat cheese pieces and slide a fried egg onto each plate. Finish with a chive stem.

Tap a step to mark it done.

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