Poached Egg * Salad Recipe
buttermilk white cheddar dressing, house smoked bacon, crunchy cornbread, pickled onion, fresh chives
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Ingredients
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Salad Ingredients
Buttermilk White Cheddar Dressing Ingredients
Method
Salad Preparation
- 1
- 2
Prepare the Cornbread
Cut the cornbread into small cubes and toast them in the oven at 350°F (175°C) for about 10 minutes until crispy.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and place on a paper towel to drain.
- 4
Assemble the Salad
In a large bowl, combine the toasted cornbread, crumbled bacon, pickled onions, and chopped chives. Gently toss to combine.
Dressing Preparation
- 5
Make the Dressing
In a mixing bowl, whisk together buttermilk, grated white cheddar, mayonnaise, apple cider vinegar, garlic powder, salt, and black pepper until smooth and creamy.
Final Assembly
- 6
Serve the Salad
On a plate, place a generous amount of the salad mixture. Top with a poached egg and drizzle with the buttermilk white cheddar dressing. Garnish with additional chives if desired.