French Fridays with Dorie: bacon and eggs and asparagus salad

This week’s French Fridays with Dorie recipe is a classy version of what I remember my dad having for dinner many Sunday nights when I was little: Eggs and Bacon. This version is in a salad with asparagus. Eggs, bacon and asparagus salad (pp 130 – 131)- What could possibly be better? Turns out, not much. This was another home run!

As Dorie rightly points out, eggs and asparagus are a bit of a match made in heaven – especially soft-boiled eggs whose yolks’ creaminess is reminiscent of hollandaise.  In this salad, the eggs are cooked until just barely set, then set aside until you are ready to use them.  Then – and here comes the stroke of genius – you rewarm them in bacon fat. Perfection.  The vinaigrette Dorie pairs with this salad is simple – Dijon mustard, sherry vinegar, olive oil and hazelnut oil – but I didn’t have all those ingredients on hand, so I used Dijon mustard, cider vinegar, olive and flax oil which worked perfectly, with a touch of fresh pepper and a pinch of sea salt.

The yolk is a glorious colour when you break the egg and it oozes eggy goodness over the salad, mingling with the vinaigrette – tangy and creamy which makes for a nice contrast to the crisp greens and asparagus.

Breakfast for dinner or lunch? Yes please.

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45 Responses to French Fridays with Dorie: bacon and eggs and asparagus salad

  1. Adriana May 20, 2011 at 07:32 #

    I love your re-interpretation of the vinaigrette. How surprising that even after over an hour the yolks remained perfectly oozy? Great post, Mardi.

  2. Emily @ Life on Food May 20, 2011 at 08:13 #

    Asparagus and eggs, yum! I just posted something about eggs and there versitility today. They are so good and very inexpensive.

  3. Trix May 20, 2011 at 09:24 #

    I am happy to see a version with the yolks all nice and runny – as I didn’t have time to do this one, it gives me the food porn eye candy I crave. : )

  4. Belinda @zomppa May 20, 2011 at 10:09 #

    Really is a perfect match!! Those eggs are perfectly cooked!

  5. Paula May 20, 2011 at 10:11 #

    Can definitely see myself having a few servings of this salad! Great photographs Mardi and a great write-up.

  6. Maya@Foodiva's Kitchen May 20, 2011 at 10:29 #

    Your vinaigrette sounds delicious, Mardi. I couldn’t bear the runny yolk for my salad, but on yours, it just looks luscious!

  7. veronica May 20, 2011 at 12:06 #

    That oozing egg is getting me hungry, this looks great. By the way, where are your knives from? I love that you can detach the blade!

  8. Kate@Diethood May 20, 2011 at 12:24 #

    Wasn’t this sooo tasty? And look at that beautiful runny yolk!! Gorgeous!

  9. Dessert By Candy May 20, 2011 at 16:34 #

    Breakfast is good for anytime of day! When I read the recipe, I was so excited about piercing egg and let the yolk dress the salad. It did not disappoint!

  10. Mr. Neil May 20, 2011 at 16:37 #

    You know, I cannot remember what wine I paired! Which generally means…we might not have had any?

    Truth be told, it’s a tough combo with egg, asparagus and acid!

    I’d go for some muscadet. A slight spritz and residual sugar to cut through the acid. Simple, nothing too complex that will be thwarted. No heavily oaked or highly acidic whites here. A (fruitier) rose would be grand too – Ontario just released a lot of them, mostly forgettable but good for this.

  11. FreeSpiritEater May 20, 2011 at 16:50 #

    Nice, there’s nothing better than a runny egg, gorgeous flawless photography I so want to make this now if I wasn’t stuffed from ham and cheese empanadas. Thanks so much for sharing =]

  12. Rochelle May 20, 2011 at 18:01 #

    Beautiful! I never have had a soft boiled egg, but I can imagine the creamy yolk on top of those luscious green asparagus and salad greens, yum!!

  13. Lora @cakeduchess May 20, 2011 at 22:23 #

    Your salad looks delicious, Mardi. The runny yolk looks ready to have crunchy French bread dipped in it. I will make this week w/ hardboiled egg and can’t wait to roll the eggs in bacon fat;)have a lovely weekend!

  14. Betsy May 20, 2011 at 22:27 #

    Looking at your gorgeous photos makes me want to have this for dinner again tomorrow! What a great salad.

  15. Cher May 21, 2011 at 07:32 #

    It all looks so lovely on the plate. I would never have thought to add flax oil to my dressing – thanks for sharing.

  16. Yuri May 21, 2011 at 11:25 #

    What a pretty salad! Wish I had found asparagus this week, really wanted to try those soft-boiled eggs 🙂

  17. Teresa May 21, 2011 at 18:41 #

    This salad really does turn breakfast for dinner into something decadent, doesn’t it?

  18. penny aka jeroxie May 22, 2011 at 07:20 #

    oh wow! The egg is perfectly cooked. I need to know how to do that.

  19. kitchenarian May 22, 2011 at 09:01 #

    Your salad looks delicious. Dorie’s directions were great on the egg; mine turned out just the way it was supposed to.
    Great adaptation on the salad dressing.

  20. Tricia S. May 22, 2011 at 10:15 #

    These photos were incredible. Nana loved the salad but my guys who love “runny” eggs were not available, so I bailed this week. They asked me what the “Dorie food” was and why I didn’t make it and I vaguely said something about a salad with egg. When I read your post I HAD to let me hubby come and see your pictures 🙂 He was like “OMG”. I had been keeping it a secret since I am headed out for another weeklong business trip and we are NOT having this for breakfast 🙂 Needless to say, I agreed to make it as soon as I get home. Thanks for such a gorgeous job that I had to share with my family. And ps. Nana & I are so jealous of your 6 years in Paris- we are hoping to make it back for a week this fall……

  21. Krissy May 22, 2011 at 15:11 #

    Your write up is perfect and salad photos have such vibrant color to match your description. You almost persuade me to eat a runny egg..I couldn’t go that far, but your post almost makes me want to try.

  22. Nancy@acommunaltable May 22, 2011 at 23:54 #

    Leave it to Dorie to push this one right over the edge – drenched in bacon fat (sigh) sublime…..


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