Bad News: Diet. Good News: Bacon and Egg Salad.

by Sarah on February 24, 2011

Look, the truth is, I’ve put on a few. I’ll tell you the truth readers.  The needle has crept up further than it ought’n’ve.  That’s entirely unacceptable.  Is it the “middle age spread”? Is it my metabolism? Is it the fact that I sit on my ass oftener than I ought to? Whatever it is, it’s time I took it off.

Lucky for me, once I get my mind set and get started, I lose weight fairly quickly.  The problem for me is that it’s awfully hard to get started.  Will power!  I ain’t got it!  (At least for dieting)

(And exercising)  Oh lord, that’s another story.

But don’t worry, Nana will still be around, as will delicious recipes for you.  Like this bacon-and-egg salad I had for dinner tonight.

What?!? Bacon on a diet?

Well, hell yes.  On my diet, anyway.  It was only a little bit, don’t worry.

Just a perfect 8-minute egg, 1/2 a piece of thick-cut home-cured bacon, and a little shallot vinaigrette.

So bear with me people, I need support.  I’ve got to join a gym.  I can’t eat the rest of the Girl Scout cookies.   But in the meantime I’ll be fine with this salad.

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Bacon and Egg Salad (for One)

1 egg

1/2 piece thick-cut bacon (preferably Testa Duro, or some other good-quality bacon)

2-3 cups salad greens

3 Tbsp shallot vinaigrette (recipe follows)

salt, pepper

…………………………………………………………………………………………

Let egg come to room temperature, or run under warm water for a minute.  Place egg (or eggs–I like to make a dozen at a time) into a saucepan and cover with cold water.   Bring just to a boil, then turn off the heat and cover.  Let sit for 8 minutes, or if you like your eggs done a little more, 10 minutes.  But no more, or you’ll get that tell-tale green ring around the yolk.  Drain, then run cold water over the eggs until the water stays cold.  Let sit for about 5 minutes until fully cooled.

While the eggs are cooling, cook your bacon.  Cook the slice whole or chop it up.  It doesn’t matter.  Just cook it until crisp and cut into small bits.

Arrange the lettuce into a large, flat bowl.  Place the sliced egg on top, then season with salt and freshly ground pepper.  Sprinkle the bacon over the top.  Dress the salad with 2-3 Tbsp of vinaigrette.

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Shallot Vinaigrette

1/3 cup red wine vinegar

1 cup good olive oil

1 Tbsp shallot, minced

1 tsp Dijon mustard

salt, pepper

………………………………………………….

Whisk together the vinegar, mustard, shallot and salt and pepper.  Drizzle in olive oil.  Taste for seasoning, add more as needed.


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