Warm Bacon-and-Egg Salad

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Step 1    

In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderate heat until golden brown, about 2 minutes. Using a slotted spoon, transfer the garlic to a mini processor.

Step 2  

Add the bread cubes to the skillet and cook over moderate heat, stirring, until browned and crisp, 3 minutes; transfer to a plate.

Step 3

Heat 1 tablespoon of the oil in the skillet. Add the bacon and cook over moderate heat until crisp. Transfer the bacon to a plate; keep warm. Reserve the bacon fat in the skillet.

Step 4

Add the anchovies, vinegar, mustard and the remaining 1/4 cup of oil to the garlic and process until smooth. Season with salt.

Step 5    

Heat the bacon fat in the skillet. Crack the eggs into the skillet and fry over moderately high heat until over easy, 1 1/2 minutes on one side and 30 seconds on the other side.

Step 6   

In a large bowl, toss the the arugula and croutons with the dressing. Mound the salad on plates and sprinkle with the chives. Top with the bacon and the fried eggs, season with pepper and serve right away.

I like a fried egg,” says April Bloomfield about the topping on her arugula salad. “Especially when it’s fried in bacon fat.” She likes to use rich duck eggs when she has them.    More Egg Recipes



Wine Pairing Title

Suggested Pairing

citrusy Pinot Gris.

Its intense, exotic aromas and flavours seem ideally suited to spicy cuisines from China to Thailand to India, and it stands up equally well to the fruitiest salsas and smokiest grilled and barbecued flavours of contemporary North American cuisine.

These white wines are light-bodied and dry, with delicate acidity and subtle aftertaste, making them great to serve with lighter fare. Typical characteristics include fresh orchard aromas, distant nuances of sage or dried herbs, green apples and citrus notes.


The most fruit-driven examples take well to barbecued or smoked foods and a wide variety of fruity and subtle spicy flavours. Sweeter Rieslings can also handle chili heat.

It is excellent with shellfish or light, subtle dishes or, in its oak-aged versions, with richer fare.

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