BLT Salad with Poached Egg & Hollandaise Dressing

Recipe courtesy of Jill Silverman Hough. The "B" here is pancetta, a cured Italian bacon. When pierced with a fork, the crisped, round slices will shatter into crunchy bits. If you can't find pancetta, substitute regular bacon.

For salad
20 thin slices (about 8 ounces)Pancetta
4 cupsWater
2 teaspoonsWhite vinegar
4 largeEggs
2 headsLive Gourmet Living Butter Lettuce, shredded
2Tomatoes, diced
To tasteFreshly ground black pepper
For dressing
3 largeEgg yolks
¼ cupLemon juice, divided
1 tablespoonDijon mustard
½ cup (1 stick) Unsalted butter, melted
½ cupExtra virgin olive oil
¼ teaspoonKosher salt
⅛ teaspoonFreshly ground white pepper


To make the salad

Preheat oven to 450°F. Arrange pancetta in a single layer on a baking sheet and bake until browned and crisp, 10 to 12 minutes; set aside to cool.

In an 8-inch sauté pan at least 2 inches deep over high heat, bring water and vinegar to a boil. Reduce to a simmer. Crack one egg into a small cup or bowl. Gently slip egg into skillet, using a slotted spoon to keep white together. Repeat with 3 more eggs, cooking each for about 3 minutes. Gently transfer cooked eggs to a bowl of warm water.

Arrange Live Gourmet Living Butter Lettuce on 4 plates. Top with tomatoes, dividing evenly. Arrange 5 slices crisped pancetta on each salad. Use a slotted spoon to top each salad with an egg. Drizzle with Hollandaise Dressing, sprinkle with pepper, and serve.

Serves 4 as an entree.

To make the Hollandaise Dressing

Combine yolks, 2 tablespoons of lemon juice, and mustard in the top of the double boiler or a medium bowl placed over the pot of water.

In a very slow, steady stream, whisk in butter. Continue to whisk until sauce reaches 140°F. Adjust heat and/or remove from heat to maintain this temperature and cook, whisking constantly, for 3 minutes.

Remove from heat and stir in remaining 2 tablespoons lemon juice, olive oil, salt, and pepper.

Makes about 1 1/4 cups.

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