Salade Aux Lardons

My mission for tonight was to eat something healthy, considering the recent spate of fatty foods i cooked (and an attempt today to bake a cake containing 20 egg yolks... did not work so well!). When one says healthy, one's mind immediately gravitates towards salad. Unfortunately, mine gravitated towards salade aux lardons.

Mission failed.

Lardons are slices of smoked pork belly, but you can use a good bacon like it did. 

Ingredients: Serves 1

• 2 thick slices bacon
• 1 egg
• 1 baby cos lettuce heart
• 2 slices heaty bread
  
• 2 tbsp olive oil
• 1.5 tsp red wine vinegar
• pepper

Method:

Chop the bacon into sticks.

Remove the bread crusts and cut into 2cm pieces.

Heat 1 tbsp of oil in a pan and fry the bacon until crispy.

Remove bacon with a slotted spoon.

Turn heat to high and then add the croutons, stirring until crispy.

Remove croutons and keep warm in a low oven.

Break up coz leaves and arrange on serving plate.

Sprinkle over bacon.

Break egg into a shallow bowl

Place a skillet with 5cm of water over medium heat.

When water begins to simmer, dip the lip of the egg bowl slowly into the water, and gently, slowly, let the egg slide into the water.

Don't touch the egg until it is cooked; at which time remove it with a slotted spoon.

Place poached egg on top of the lettuce and bacon.

Sprinkle on the croutons.

In a small container, shake remaining olive oil and vinegar.

Spoon oil and vinegar mix over salad.

Enjoy warm.