French Fridays with Dorie: Deconstructed BLT and eggs

This week’s French Fridays with Dorie recipe was one I had been looking to since I first got the book.  I mean, who doesn’t love bacon, lettuce and tomato, especially when it’s paired with eggs!  I chose to serve this with Dorie’s soft-boiled eggs instead of hard boiled eggs, forgoing the mayonnaise as the runny yolk makes up for the lack of mayo.  The soft yolk works well with the crunchy croutons, too – it’s like a fancied up version of dippy soldiers.

I served this for Sunday breakfast – it literally took 15 minutes to put together from start to finish. I really should make this more often – it’s a perfect breakfast/ brunch/ light lunch/ breakfast for dinner….

I also loved that I was able to whip up Dorie’s basic vinaigrette even before I had my morning coffee. Mustard (Dijon, straight from Burgundy!), olive oil and red wine vinegar – who needs bottled salad dressings anyway? If I can make a salad dressing sans café, you all can to!

Want to join French Fridays with Dorie? Join here.

French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.

* Did you enter my “Family Favourites: Healthy meals for those who matter most” book giveaway yet? (US/ Canadian residents only, sorry!).  Contest closes on Sunday October 2nd at 6pm EST – enter here.

82 thoughts on “French Fridays with Dorie: Deconstructed BLT and eggs”

  1. Oh this is beautiful, Mardi! Love the deconstructed BLT idea – all my favorite ingredients in a lovely salad – and I also prefer soft-boiled eggs, great idea 🙂

  2. It was I who had this delivered to me, whilst sitting on a sunny porch reading the New York Times having an espresso. Can I just say how delightful an experience that was? 🙂

    I’m a BLT fan, but this elevated the dish to snazzy brunch fare. And yes, the toast soldiers much better than hard-boiled eggs.

    Alas, no wine pairing: it WAS before 10.00!

  3. Mardi…I love the eggs with the runny yolk…lovely salad and once again Dorie never fails to give a good recipe 🙂 I was not able to make this salad in time for FFWD but will definitely make this salad after seeing how nice and tasty this salad is from all the Doristas 🙂

  4. Oh my sexy eggs!!!! I want to make this again right this second with a soft boiled egg! I added avocados to mine and it was great, but I think it could be amazing with a soft boiled egg!! ….. *drool* …..

  5. I didn’t have time to make this this week, but yours looked so delicious I may just have to rustle it up for our Sunday breakfast!

  6. What the heck is wrong with me? I felt like this took forever to make. I’m no good at juggling multiple components. Yours looks great! I think the soft-boiled egg would be better than hard. Impressed you busted out the vinaigrette pre-coffee.

  7. What is it about runny egg yolks in photos that just makes me swoon? Your salad looks amazing and now I was Dorrie’s book more than ever

  8. Oh my! This looks delicious! Your soft cooked eggs are perfect and I can truly imagine how yummy they were mixed in with the crunchy croutons. A little envious of Mr. Neil at this moment 😉

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  10. This looks wonderful! After a few hectic weeks of travelling for work, I had every intention of making this for this week’s FFWD, but was dead tired at the end of the week. Your version looks delicious and makes me think that I need to make this regularly anyway, FFWD or not!


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