Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

Creamy eggs, the star of this entrée, play well off the bitter greens and earthy 'shrooms.

Recipe by Southern Living April 2013

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Credit: Iain Bagwell; Styling: Buffy Hargett

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl; cover with a damp paper towel, and chill.

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  • Cook bacon in a medium skillet over medium heat 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings.

  • Sauté shallot in 1 Tbsp. reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in vinegar and mustard. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste. Transfer to a small bowl. Wipe skillet clean.

  • Cook mushrooms in skillet in remaining 1 Tbsp. reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.

  • Toss endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with remaining vinaigrette.

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