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French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!)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.