thick slices thick slices crusty bread crusty bread

6.

bacon bacon slices slices, coarsely chopped

2.

shallots shallots, chopped

1.

small small jalapeno pepper jalapeno pepper, seeded and finely chopped

2.

tablespoons tablespoons white wine vinegar white wine vinegar (eyeball it) (eyeball it)

Zest and juice of 1 lime

Freshly ground black pepper

1.

tablespoon tablespoon Dijon mustard Dijon mustard (eyeball it) (eyeball it)

8.

eggs eggs

2.

heads heads chicory chicory, washed and torn into bite-size pieces

2.

heads heads endive endive, leaves pulled from the core .

cup fresh cup fresh cilantro leaves cilantro leaves, a generous handful, chopped .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a couple of handfuls, chopped

Preheat the oven to 325F.

In a large mixing bowl, combine the garlic, chili powder, a couple of pinches of salt, and 3 tablespoons of the EVOO. Dice the bread into small cubes (think "crouton"). Add the bread cubes to the bowl and toss them to completely coat them with oil. Transfer the coated bread cubes to a cookie sheet and spread them out in an even layer. (Reserve the oiled bowl.) Toast in the oven until golden, about 8 minutes. Give the cookie sheet a good shake halfway through the cooking.

Fill a large skillet with warm water and bring it to a gentle simmer over medium-low heat.

Meanwhile, preheat a medium skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the bacon and cook until it is crisp, about 3 to 4 minutes, stirring frequently. Remove the crispy bacon to a paper-towel-lined plate. Return the pan to the heat and cook the shallots and jalapeno in the bacon drippings over medium heat for 3 to 4 minutes, until just tender. Whisk in 1 tablespoon of the vinegar, the lime juice and zest, some black pepper, and the mustard until well combined. While whisking, slowly drizzle in the remaining cup of EVOO until it is combined. Heads up: if you get one of those limes that are stingy with the juice, add another splash of vinegar to the dressing, or bump it up to 2 limes.

Pour the remaining tablespoon of vinegar into the simmering water. Crack an egg into a small bowl, without breaking the yolk. Gently pour the egg into the simmering water. Repeat with the remaining 7 eggs. Cook the eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil-the bubbles are rough on the delicate eggs! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.

While the eggs are poaching, tear the chicory into bite-size pieces and chop the endive into thin strips. Put the greens in the same bowl you tossed the bread in. Add the dressing, cilantro, parsley, chili croutons, and crispy bacon and toss well with tongs. Divide the salad among 4 plates and top each with 2 poached eggs. Season the salad with more salt and freshly ground black pepper.

EXPRESS LANE SHOPPING LIST.

- [image]1 loaf crusty bread crusty bread - [image]1 small jalapeno pepper jalapeno pepper - [image]2 heads chicory chicory - [image]2 heads endive endive - [image]1 bunch fresh cilantro cilantro And make sure you have the following On Hand: - Garlic - Chili powder - Salt - EVOO - Bacon - Shallots - White wine vinegar - Lime - Black pepper - Dijon mustard - Eggs - Flat-leaf parsley

Bacon and Creamy Ranch Chicken Burgers with Crispy Scallion "Sticks"

[image]

Wow! Is this one a looker!

4 SERVINGS.

8.

bacon bacon slices slices

1.

package package ground chicken breast ground chicken breast

2.

garlic cloves garlic cloves, finely chopped .

small small onion onion, grated .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped .

pound pound dill havarti cheese dill havarti cheese, cut into -inch dice (see Note)

2.

teaspoons teaspoons poultry seasoning poultry seasoning, palmful

2.

lemons lemons

Salt and and black pepper black pepper

Vegetable oil, for frying and for drizzling

2.

cups cups buttermilk buttermilk