I keep a list of new recipe ideas or concepts and add to it when inspiration strikes. I had “bacon, eggs, leeks, bacon vinaigrette” on my list and made this dish based upon that. When I was at Bistro 7 1/4 later that same evening, it hit me: I recorded that combination straight from Chef Alex’s menu months before! I’m sure his dish was quite different, used a hard-boiled egg if memory serves correctly, and would have been much more refined. I didn’t have a chance to order it before the menu changed again.
In making the vinaigrette, I used a pricy balsamic, that made it a little too sweet on its own, though worked well when combined with the leeks, bacon and egg. A regular supermarket balsamic or even a straight wine vinegar would bring less sweetness to the plate. The choice is yours.
The egg in the picture got a little overcooked for my liking while I was recording notes for the recipe, so pay better attention when cooking yours! When poaching eggs, I strain out the thin part of the egg white. This keeps the egg from getting stringy edges and makes it look much nicer. I learned this from the brilliant food writer and teacher, Michael Ruhlman. He doesn’t ship his utensils to Canada so I use a perforated buffet spoon that just happens to have correctly-sized holes for it to work. Give it a try and I’m sure you’ll agree it’s the best way to poach an egg!
Time: 30 minutes
Serves: 2
Ingredients:
4 thick strips bacon 2 leeks – halved lengthwise and thinly sliced 1 tablespoon extra-virgin olive oil 2 teaspoons balsamic vinegar 1 clove garlic – finely chopped or grated ¼ teaspoon kosher salt ¼ teaspoon fresh ground black pepper 2 eggsPreparation:
Place a large pot half filled with water on high heat. When it reaches a simmer, reduce heat to maintain.
Place a suitable pan on medium heat. Once the pan is hot, cook the bacon for five minutes on each side or until crisp.
Set the bacon aside and reserve one tablespoon of the fat.
Pour off the remaining bacon fat and add the leeks to the pan. Season with half of the salt and pepper and cook, stirring occasionally for five minutes.
While the leeks are coking, whisk together the reserved bacon fat, olive oil, vinegar and garlic along with the remaining salt and pepper.
One at a time, crack the eggs into a small bowl and gently pour each from the bowl into the simmering water. Simmer until done to your liking.
Plate the leeks topped with the bacon and egg, drizzling the vinaigrette around the perimeter.