Eating In: Potatoes with Soft Eggs and Bacon Vinaigrette

Ok, this is not a “New Year” recipe. We’ve got some of those coming. But this IS a delicious, cook-with-what-you’ve-got-on-hand, I-need-comfort-food-fast recipe. And to that I say: yes, please.

Potatoes with Soft Eggs and Bacon Viniagrette

A recipe from the infallible Deb Perelman of the amazing blog Smitten Kitchen, it is pretty much exactly what it sounds like – Potatoes with Soft Eggs and Bacon Vinaigrette.

Cooking Potatoes
Cooking Eggs

First up, cook the potatoes (boiled, simple) and the eggs (still obsessed with the egg cooker Mom gave us).

Mixed Greens

Prep your greens (doable while the other stuff is cooking).

Making Bacon Viniagrette

And just before it’s all ready to go, make that bacon vinaigrette! (Dare you to not eat pieces of piping-hot bacon out of this pan. But don’t – it burns!)

Assembling Potatoes with Soft Eggs and Bacon Viniagrette

Artistically pile cooked and cut-into-bite-size potatoes, quartered soft eggs, and crumbled bleu cheese together with some bacon vinaigrette, salt, and pepper. Now, this would be pretty tasty…

But topped with the dressed greens, it almost looks healthy! Who can argue with that? Creamy potatoes, soft luscious eggs, tangy vinaigrette, funky bleu cheese, and a pop of green brightness…screw “New Year” recipes.

Potatoes with Soft Eggs and Bacon Vinaigrette
From Deb Perelman of Smitten Kitchen

You can obviously do some subbing here (speaking of which, check out Smitten Kitchen for what to do if you don’t wind up with enough vinaigrette). I didn’t have frisee, so used mixed greens, and you could try this with goat cheese or a simple (sans bacon) vinaigrette if you’re vegetarian. Have fun! It’s almost breakfast for dinner, but so much classier.

Yield: 2 to 3 Servings

1 1/2 pounds fingerlings, or small red or yukon gold potatoes
4 large eggs
1/4 pound frisee (French curly endive) or another sturdy lettuce
6 ounces slab bacon or thick-cut bacon slices
2 tablespoons finely chopped shallot
3 tablespoons red wine vinegar
1/2 teaspoon smooth Dijon mustard
2 ounces crumbled blue cheese, or more to taste

Cook potatoes: In a large saucepan, cover potatoes with cold water, set a timer for 25 minutes (for small red or gold potatoes), and bring to a boil. Once boiling, reduce to a simmer. Cook until tender but not falling apart, which for small red potatoes usually takes me 25 minutes (fingerlings, because they’re thinner, might be worth checking at 20). Drain and when cool enough to touch, but still hot, halve lengthwise and arrange cut side up on a platter.

Meanwhile, cook eggs: Bring medium saucepan of water to a boil. Lower eggs into it and boil for five (for a runnier egg) to six (for a less-runny but still loose egg) minutes. Drain and rinse egg briefly under cool water until cool enough to handle and carefully peel — because the egg inside is so soft, I recommend chipping off smaller pieces at a time and running it under water as needed so you don’t accidentally rip it open. Set aside. [Or, use the egg cooker!]

Prep salad: Tear frisee into bite-size pieces and put in a large bowl.

Right before you’re ready to serve everything, make vinaigrette: If using slab bacon, cut lengthwise into 1/4-inch thick slices, then 1/4-inch thick sticks (lardons); if using bacon slices, just cut them crosswise into 1/4-inch lardons. Cook bacon in a heavy skillet over moderate heat, until bacon is 3/4 as crisp as you’d like it to get. Add shallots, and cook for 1 minute more. Whisk in red wine vinegar and Dijon and let simmer for 10 seconds. Immediately pour 3/4 hot dressing over potatoes and last 1/4 over frisee in bowl, tossing the lettuce to combine evenly. Season both with salt and pepper.

To finish: Top dressed potatoes with peeled eggs and use a knife to cut them into quarters, so they break open over the potatoes. Season cut eggs with salt and pepper again, sprinkle potato dish with blue cheese. Serve with frisee on the side or on top.


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