Ruby Salad with Poached Egg, Lardons & Brioche Croutons

Enjoy as a quick, fresh snack or as an easy appetizer.

You can find already prepared Pico de Gallo in the refrigerated section of the produce aisle in your local grocery store.


6 cups prepared salad blend that includes scarlett butter lettuce, Ruby sweet crisp frisee lettuce, and/or red leaf lettuce
4 fresh eggs, poached
1 small finely chopped red onion or shallot (1/4 cup)
7 oz. bacon lardons brioche croutons

Brioche Croutons
¼ cup extra virgin olive oil
2 cloves garlic, crushed
4 thick slices (about ½ inch) of brioche style bread 

Mustard Vinaigrette
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard  Coarse salt to taste
Fresh ground black pepper to taste
A little hot water
¼ cup chopped parsley leaves


Prepare the brioche croutons and mustard vinaigrette; set aside. In a large frying pan over medium heat, fry the sliced bacon lardons unil crispy. Remove bacon pieces and place into a microwavable bowl. Set aside.

For eggs, poach according to general instructions for poached eggs. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, dpending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Keep the poached eggs warm by covering with aluminum foil or a plate.To serve, divide the salad greens among four individual serving plates. Sprinkle with chopped onion.

In the microwave, reheat the lardons for a few seconds. Remove from microwave and divide over the top each individual salad. Place the brioche croutons over the top of each salad. Lay a poached egg on top of the salad and croutons and drizzle a little mustard vinaigrette over the top. Decorate with slices of tomatoes and serve with fresh crusty bread.

Brioche Croutons
Preheat oven to 325 degree F. In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat. Brush the garlic oil on both sides of the bread slices. Cut the bread slices into large cubes. Arrange brioche cubes in a single layer on a baking sheet. Bake 10 minutes. Remove from oven and set aside.

Mustard Vinaigrette
In a small bowl or jar, whisk together the olive oil, vinegar, mustard, salt, and pepper. Add additional vinegar or mustard depending on taste. Whisk in a little hot water. Add the parsley; set aside.

Other Info

Serves: 4

 Recipe by Chef Kevin Hincks for Mann Packing Company, Inc. 2013