Eggs on salad...but not egg salad

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I've discovered that leafy greens work just as well as bread for soaking up egg yolk. Thus, this is a favorite of mine to eat as a light lunch or brunch. Take a couple of eggs, poach or fry them, and serve atop a salad with crumbled bacon and a tasty vinaigrette. I like it better with poached eggs but I can cook them in a frying pan a little more rapidly and I was hungry, so the picture shows eggs that I cooked over-medium. Feel free to add any veggies you like; I like the sweetness and crunch of red bell pepper and I also added a cucumber that I had to use up.

SALAD WITH EGGS
Serves 1

INGREDIENTS

• Salad greens of choice (I used a 50/50 mixture of mixed field greens and baby spinach)
• About a fourth of a red bell pepper, sliced
• 2 eggs
• 1-2 strips bacon, sliced into 1" pieces and cooked in a frying pan until crisp
• Vinagrette dressing (I made my own by combining equal parts extra virgin olive oil and sherry vinegar plus a blob of Dijon mustard and some salt and pepper)
• Any other salad veggies of choice (optional; I added some diced cucumber, thinly sliced sweet onion would work nicely, as would fresh herbs such as chives or dill)

DIRECTIONS

1. Poach the eggs or pan-fry them to desired doneness.
2. Mound the salad greens and other veggies in the center of the plate. Sprinkle with bacon and top with the eggs. Drizzle with vinaigrette and serve.

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