I wasn’t too thrilled with the Bittman “Classic Sauteed” fish recipe I tried last night- fell apart, coating didn’t work, etc.. At least the salad I made on the side was decent? That said, I’m still not great at poaching eggs. Anyone have a foolproof technique?
Two servings of Romaine lettuce, chopped
1 oz slab bacon, cubed
olive oil and champagne vinegar (about 3:1 ratio)
1 tsp dijon mustard
1 clove garlic
salt and pepper
Make a salad dressing of oil, vinegar, mustard, garlic, salt and pepper. Set aside.
In a skillet, brown bacon thoroughly.
While you’re browning bacon, poach two eggs according to your desired technique. Remove from water with slotted spoon and set aside.
Dress lettuce with about 1 tbsp dressing per person (or a little less). Top salad w/ half the bacon and 1 poached egg. Serves two.