Easter Salad With Poached Eggs - cooking recipe

Ingredients

2 tblsp butter
2 slices bread, cut into 1cm cubes
2 litres water
8 tbsp white wine vinegar
4 medium fresh eggs
4 slices bacon, cut into short strips
2 tbsp dijon mustard
3 tbsp olive oil
1 bunch chives, finely chopped
200 g mixed leaf salad, torn into bite size pieces
150 g cherry tomatoes, halved

Preparation

For the croutons, heat the butter in a frying pan and toast the cubes of bread until golden brown on all sides. Remove and drain on paper towels.
For the poached eggs, boil 8 cups water in a large pot. Add 5 tbsp vinegar and stir around the edge of the pot to make a whirlpool. Crack the eggs, 1 at a time, into a cup and drop them into the water near the edge. Cook for about 5 mins over low heat then remove and drain on a paper towel.
Meanwhile, fry the bacon until crispy. Remove from the pan then stir the mustard and remaining vinegar into the bacon fat. Stir in the oil and add the chives. Season. To serve, combine the mixed greens, tomatoes, bacon and croutons on a plate, drizzle with the bacon fat dressing and top with a poached egg.