Okay, so I love a oozing, drippy breakfast sandwich. 100% totally, hand it over. But sometimes, I don’t love how greasy they are and how heavy my body feels afterwards.
I also love a Frisée aux Lardons salad; the quintessential French bistro salad with bacon, a super sharp, warm vinaigrette made out of the bacon fat poured over bitter frisée to slightly wilt it, topped with a poached egg. Heaven on a plate. Funnily enough, I never had this once in France. What the what?! I must not have been eating at the right places.
Anyway, somewhere in my brain, the thought of combining the two happened and oh am I so glad it did. It’s actually the perfect pairing because (although) the sandwich has bacon AND a resulting bacon fat vinaigrette AND a fried egg, it somehow skirts heavy and skips on over to feeling light while having all the necessary filling and satisfying components of any other breakfast sandwich. Basically, it’s a whole salad piled on a roll (look Mom, I’m eating a salad!).
I used Smitten Kitchen‘s general vinaigrette recipe because, like the culinary genius she is, Deb already came up with this combination. Mine has a goat cheese butter, piles of frisée in a bacon fat vinaigrette, bacon slices and a perfectly fried egg all on top of a toasted ciabatta roll. The French will probably cringe at this, but I’m not sorry.
[tasty-recipe id=”31262″]
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