I love making brunch on week-ends. You get out of bed too late to have breakfast and still be hungry at noon. Or you get up at noon, it’s too late to call it breakfast but you’re still not ready to have lunch . This soft cooked egg and bacon salad is a perfect brunch recipe but, of course you can have it with any other meal! I usually skip mustard in the seasoning sauce when I make it in the morning, it’s less aggressive when you just woke up!
Preparation time: 10 mn Cooking time: 10 mn
Ingredients (for 4 servings)
4 slices of bread
3 1/2 oz (100 g) of bacon
3 1/2 oz (100 g) of corn salad (you can also use arugula if you prefer)
6 tablespoons of olive oil
1 tablespoon of Dijon mustard (Click here to buy online)
Salt and pepper
1/ Preheat oven to 410° F (210° C / Th 7).
2/ Get water to a boil in a saucepan.
3/ Brush bread slices with olive oil (3 tablespoons) and bake in oven for 5 minutes on each side.
4/ When water is boiling, add eggs carefully. (I usually put the egg in a tablespoon, it’s much easier to get it gently to the bottom of the saucepan). Leave them in boiling water for 4 minutes. When they’re done rinse them with cold water and leave aside.
5/ Heat a frying pan over medium heat and add bacon slices. Cook for 3 minutes on each side, or until bacon looks crispy.
6/ When bacon is done, leave it in a plate covered with a napkin to drain its fat.
7/ Dice bread and cut bacon into pieces.
8/ Squeeze lemon in a bowl and whisk mustard, 3 tablespoons of olive oil, salt and pepper with it.
9/ In 4 plates, arrange corn salad, bacon and bread pieces. Serve on top lemon sauce.
10/ Carefully remove egg shells and place a soft cooked egg on top of each plate. Break it for the egg yolk to flow.
11/ Serve right away.