Dandelion Salad with Poached Eggs and Bacon

Dandelion Salad with Poached Eggs and Bacon


Makes 2 servings

For the croutons:

  • 1 cup stale bread, cut into 1/2 inch cubes

  • 1 tablespoon olive oil

  • 1 teaspoon minced fresh rosemary (can also used minced thyme)

  • 1/4 teaspoon kosher salt

For the salad:

  • 2 slices center cut bacon, cut into 1-inch pieces

  • 1 small shallot, minced

  • 1 tablespoon red wine vinegar

  • 1 1/2 teaspoons whole grain Dijon mustard

  • 2 cups dandelion leaves, washed and patted dry

For the eggs:

  • 2 large eggs

  • Water

  • White vinegar


  1. Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper. In a bowl, toss the bread with the olive oil, rosemary, and salt. Spread onto the baking sheet in a single layer. Bake for about 10 minutes or until the bread is golden brown. Set aside to cool slightly.

  2. While the croutons are baking, cook the bacon in a large skillet over medium-high heat until crisp and the fat renders, about 7-10 minutes.  Remove the bacon from the pan using a slotted spoon and drain on paper towels. Leave about a tablespoon of oil in the pan. Add the shallots, vinegar, and Dijon vinegar to the pan. Use a wooden spoon to scrape off any bits off the bottom of the pan. Stir quickly to bring the dressing together, cover to keep warm.

  3. Crack each egg into a small bowl or ramekin. Fill a small saucepan with water and bring to a boil. Reduce to a simmer and add a splash of vinegar. Using a spoon, create a well in the water and add the egg. Quickly cover the egg with water and cook for 2-4 minutes until the whites have set and the yolk is still runny.

  4. In a large bowl, toss the dandelion greens with the dressing, bacon, and croutons. Arrange the salad on plates and top with the poached egg. Serve immediately.