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<\/p>\nMushroom Bacon, Garlic Croutons and Poached Egg Salad<\/p>\n
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1 lb \/ 450g mushrooms, sliced about 1\/4″ thick. Large brown ones are great.<\/p>\n
salt and freshly ground pepper<\/p>\n
1\/2 tsp. paprika<\/p>\n
1\/2 tsp. sugar or a drizzle of honey or agave<\/p>\n
1\/2 tsp. garlic powder<\/p>\n
olive oil<\/p>\n
2 cloves garlic, sliced thin<\/p>\n
2-3 pieces of stale bread (about 1 cup, once sliced)<\/p>\n
4 very fresh eggs<\/p>\n
water<\/p>\n
white vinegar<\/p>\n
1 head of butter or romaine lettuce, torn into bite sized pieces<\/p>\n
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Dressing<\/p>\n
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1 garlic clove or 1 tsp. shallot, minced<\/p>\n
1.5 T. olive oil<\/p>\n
1 T. white wine vinegar or lemon juice<\/p>\n
1\/2 tsp. mustard<\/p>\n
salt and pepper<\/p>\n
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Preheat oven to 350F \/ 175C. Toss mushrooms with a drizzle of olive oil, about 1 tsp. salt, some freshly ground pepper, paprika, sugar and garlic powder. Line baking pan with parchment paper. Scatter mushrooms in a single layer across pan. Use two pans (if you have them) so the mushrooms will bake in a single layer. Roast for 15-20 minutes, til edges are just beginning to get browned. Flip mushrooms and bake for another 15-20 minutes, til all the water has evaporated out and mushrooms look chewy, almost like bacon. Meanwhile, cut bread into cubes, or tear by hand if using good crusty bread. Heat about 2 Tbs olive oil over medium-high heat in skillet. Add sliced garlic and fry 30 seconds, then add bread and quickly toss to coat lightly with oil. Add a bit more if some pieces look dry. Add a pinch of salt. Fry til golden brown, stirring occasionally. It should take 5-10 minutes.<\/p>\n
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Make dressing – combine garlic, olive oil, vinegar or lemon juice, and mustard. Give a good whisk. Season with salt and pepper to taste. Bring a medium saucepan of water to a low boil. Add about a Tbs white vinegar and a good pinch of salt. If eggs are very fresh, omit the vinegar. Adjust heat so water is just simmering. Crack an egg into a small bowl. Using a long handle, give the water a good swirl, then gently drop egg into vortex. Cook for about 2 – 2.5 minutes, until white is just set and yolk is still runny. Remove and drain on a paper towel, then poach remaining 3 eggs. You can poach eggs in advance – just undercook them slightly and reheat in simmering water for about 10 seconds before serving. Toss lettuce with dressing and croutons. Plate up with some mushrooms, a poached egg and a pinch of salt and freshly cracked pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mushroom Bacon, Garlic Croutons and Poached Egg Salad 1 lb \/ 450g mushrooms, sliced about 1\/4″ thick. Large brown ones are great. salt and freshly ground pepper 1\/2 tsp. paprika 1\/2 tsp. sugar or a drizzle of honey or agave 1\/2 tsp. garlic powder olive oil 2 cloves garlic, sliced thin 2-3 pieces of stale bread (about 1 cup, once sliced) 4 very fresh eggs water white vinegar 1 head of butter or romaine lettuce, torn into bite sized pieces…<\/p>\n