May 30, 2011

Breakfast-for-dinner salad

"Ah," Dr. Pym said, "dinner."
Except it wasn't. The dwarves were laying out stacks of butter-smeared pancakes, piles of fatty bacon, thick, cheesy meat-stuffed pies, jars of jam, marmalade, and honey, brackets of golden toast, steaming bowls of porridge, hunks of soft cheese, pyramids of plump jelly-filled donuts, and finally, a jug of what had to be hot apple cider.
"Dwarves," Dr. Pym said, "are strong proponents of breakfast for dinner, and I Must say I have grown to like the custom."
—John Stephens, The Emerald Atlas
I, too, am a strong proponent of breakfast for dinner. Eggs and/or salad are often what I eat for dinner, but I never have salad for breakfast. One night, it occurred to me that runny yolk would make a fantastic salad dressing. Thus was born the breakfast-for-dinner salad, which, I have since discovered, is also delicious for lunch.

Over Easy BLT Breakfast Salad
5 slices of turkey bacon
3 jumbo eggs
1/2 cup grated yellow or white onion
1/4 cup corn
2.5 cups shredded iceberg lettuce
1 tomato, chopped
1 tbsp spicy mustard
1 tbsp grated cheese (optional)
salt and pepper, to taste

Pan fry the bacon until crispy. Remove from pan and set aside.

Fry the eggs in the same pan in order to utilize that tasty bacon residue. Make sure you cook them over easy — the egg yolks need to be runny. Set aside.

Use the same pan to cook the grated onion and corn, until the onion is slightly caramelized. Transfer to a large salad bowl. Slice up the eggs in the bowl, letting the yolk escape. Chop the egg whites into bite-sized pieces. Tear up the bacon into small bits and toss with the eggs, shredded lettuce and tomato. Add mustard, salt and pepper, and cheese (if desired). Serve immediately, night or day.