Fig and Lardon Salad with Poached Egg

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Fig and Lardon Salad with Poached Egg

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Spring is around the corner and its time to start thinking a little lighter fare. I will open it up with this favorite salad of mine which is perfect for lunch, packs tons of flavor, protein and wont weigh you down for the day.



Fig and Lardon Salad with Poached Egg

On 12/04/2011 (Tuesday) at 9:24 am by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    10 min
  • Ready Time:
    15 min


2 servings


  • spring mix salad greens
  • 1 poached egg
  • 1/2 cup rendered lardons bacon or pancetta
  • 3 fresh figs quartered you can use other fruit like anything citrus or apple
  • 1 tablespoon crushed walnuts
  • bottom half of hambuger bun or english muffin toasted
  • micro greens to finish I used radish sprouts

Vinaigrette Dressing

  • 1/2 tablespoon finely minced shallot
  • 1/2 tablespoon dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon wine vinegar
  • 1/3 to 1/2 cup good extra virgin olive oil
  • fresh cracked pepper
  • 1/2 teaspoon honey


Prepare the vinaigrette, by combining all the ingredients in a sauce pan and gently heating through to melt the honey then whisking them really well until all ingredients are fully incorporated. Take a piece of salad green dip it in and check for seasoning and adjust as needed and set aside.

Start by rendering down your bacon or pancetta on a tray in a 375 degree oven. You want it so most of the fat is gone and they are still tender but with intense flavor. Save the fat as its good for other uses like sauté potatoes.

Poach one egg per salad: Crack your egg into a ramekin so it is easy to drop in the water. Have a pan with some simmering water about 180 degrees with a little bit of white vinegar and stir the water quickly in one direction now drop the egg in and you will see that the white will wrap around the yolk almost like a mozzarella ball. You want to poach them for about 2 min for a runny egg you can adjust the time as you want. Take out and set aside on a plate.

Now it’s just assembly, start with your salad greens in a bowl and spoon the vinaigrette around the side of the bowl not directly onto the greens about 2 tablespoons but start with less and you can add as needed. Now push with a spoon the greens around the edges of the bowl so the dressing starts to coat the greens nicely. Now plate and place the fig quarters around the greens followed by the lardons of pancetta or bacon. Place the toasted bun or English muffin in the center and on top of that put the poached egg on ever so carefully as it is the privilege of the guest to break his own poached egg open. Finish with a few crushed walnuts and some micro greens and that’s it! Perfect spring salad!


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