Monday, September 08, 2008

Warm Bean Salad with Poached Egg & Bacon


It all started with a leftover loaf of sourdough and a hankering for some good croutons.

So, I made some. I tore the bread into smaller pieces, tossed with olive oil and a clove of garlic, and placed it in the hot oven to toast for 10 minutes or so.

Meanwhile, I took out green beans, edamame beans and broad beans from the freezer, and boiled all of them for a minute or so. I fryed up some bacon, and added the beans to that. Next, I added a few spoonfuls of sherry vinegar and olive oil, and some finely chopped red onion and tarragon. A little pinch of sugar and salt, and a little grainy mustard, and that was that.

I divided some rocket onto serving plates, topped with the warm salad and the croutons, and finally added a poached egg. Dinner - all in twenty minutes.


Katie said...

Sounds wonderful. Love the idea of the egg on top which would provide a dressing for your salad once cut.

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Jeanne said...

Oh YUM! This sounds like just the sort of salad we need as the days get shorter...