- Portion size 4 servings
- 1 head escarole
- 4 eggs
- 5 oz lean bacon
- 3 tablespoons white wine vinegar
- 1 garlic clove minced
- 3 tablespoons olive oil
- 1/2 teaspoon each salt and pepper
Trim and separate lettuce into leaves; cut each crosswise into 1/2-inch (1 cm) wide strips. Place in bowl; set aside.
Pour enough water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to gently simmer. One at a time, break eggs into small dish and gently slip into simmering water; cook for 2 to 3 minutes or until white is set and yolk is still liquid. Remove with slotted spoon and drain well.
Meanwhile, in skillet, cook bacon over medium-high heat, stirring often, for 3 minutes or until browned. Remove from heat. Stir in vinegar and garlic, scraping pan with wooden spoon; pour over lettuce. Add oil and 1/4 teaspoon (1 mL) each of the salt and pepper; toss to coat.
Divide salad among 4 bowls; top each with egg. Sprinkle with remaining salt and pepper.