Dinner Tonight: Dandelion Salad with Poached Eggs and Bacon

Ingredients

• 4 cups bay leaves 
• 2 cups bread stale cut into 1/2-inch cubes
• 4 servings canola oil as needed
• 4 large eggs 
• 2 teaspoon rosemary such as thyme or rosemary minced
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 1 tablespoon shallots minced
• 2 tablespoon sherry vinegar 
• 8 ounces bacon thick-cut cut into 1-inch pieces
• 6 cups water 
• 0.3 cup vinegar white
• 1 tablespoon coarse mustard 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• ladle
• oven

Directions

1. Preheat the oven to 350 degrees. Toss the bread with the oil, herbs, and salt, and spread on a baking sheet.
2. Bake until golden brown, about 10 minutes.
3. In the meantime, start the bacon cooking in a large skillet over medium heat. Cook until the fat renders and the bacon is chewy and starting to crisp, 7-10 minutes.
4. Remove to a plate lines with paper towels, then add a little canola oil (if necessary) to make about 1/3 cup of fat, depending on how much fat the bacon rendered.
5. Add the shallots, vinegar, and mustard and bring to a boil, scraping up any brown bits in the pan. Stir quickly to bring together into a dressing and keep warm.
6. While the bacon is cooking, bring the water and vinegar for the eggs to a simmer, then crack the eggs into a small dish or ladle. Slip them carefully into the water and simmer until the whites are just set and the yolk is still runny, about 3-4 minutes.
7. In a large bowl, combine the dandelion greens with the bacon, croutons, and dressing. Toss to combine, then plate and top with the poached egg.
8. Serve immediately while the egg and dressing are still warm.