Acknowledging Lunch

Dinner, being the biggest meal of the day, tends to steal all of my attention. I flip through cookbooks to brainstorm, spend hours at the grocery store and even more time prepping and cooking. So much effort is put towards the third meal of the day that when lunch rolls around, I often have no choice but to scrounge through the house for something passable enough to call a meal. Typically my mid-day sustenance comes in the form of canned soup, a measly meal bar or yogurt and a piece of fruit. Pathetic, I know.

Fortunately, I have a go-to salad that is not only quick enough to whip up in the middle of the day, but acknowledges two of the meals I so often throw to the wayside. Bringing crispy bacon and a poached egg into the salad allows breakfast to be pulled into the lunch picture. And I guarantee, cutting into the soft yolk of and egg is more satisfying than opening a can of soup any day.

Breakfast for Lunch Salad

3T olive oil
2 thick slices of bread, cut into cubes
1 clove garlic, minced
Lemon juice
Olive oil
Salt and pepper
Mixed greens
1 large handful Parmesan, grated
1T vinegar
2 eggs
2-3 slices bacon, cooked until crisp (optional)

The Croutons:
1. Heat the olive oil in a pan and toss the cubed bread to coat.
2. Continue to toss over medium heat until crispy on all sides.
3. Remove croutons from pan and set aside.

The Vinaigrette:
1. Whisk together the garlic with one part lemon juice and two parts olive oil.
2. Season to taste with salt and pepper.

The Poached Eggs:
1. Fill a pot with water until it is 3 or 4 inches deep and add the vinegar*.
2. Heat the water until it is barely simmering or until it reaches 180** degrees.
3. Crack one egg at a time into a small cup or bowl and gently add it to the water.
4. Allow egg to cook for 2-3 minutes until whites are set.***

To Plate:
Add the mixed greens and grated cheese and croutons to a large bowl. Drizzle the dressing into the bowl and toss the ingredients together, adding more dressing as necessary. Pile a mound of salad onto each plate and top with the poached egg. Crumble crisped bacon on top if desired.

*Adding vinegar to the poaching liquid helps to prevent the whites from separating form the egg.

**One hundred and eighty degrees is the temperature at which egg whites cook and solidify.

***Poaching eggs requires a little finessing. If you find that your egg whites are straying too far from the egg or separating completely, try gently swirling the water with a spoon before and after dropping in the egg. The circular motion will coax the whites to stay closer to the yolks, making for a prettier finished product.