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“Do you ever get home late from work and just want something light and simple to make? This salad you can eat for breakfast, lunch or dinner. In fact, can you eat a salad for breakfast? Try it and let me know.”

Ingredients Nutrition


  1. Cut your bacon into lardons, fry in a skillet until crispy and remove with a slotted spoon to a paper towel.
  2. To make the dressing: Reserve bacon grease in skillet. Add the mustard, vinegar, olive oil, salt and pepper to the skillet, stir to combine and remove from the heat.
  3. In a saucepan large enough for all 4 eggs fill 2/3rds with water and add the distilled vinegar. When water is at high simmer stir the water around to create a whirlpool then drop the eggs in and cook no more than 3 1/2 minutes. Remove with a slotted spoon, drain the water and place on a paper towel.
  4. In four salad bowls add the torn Boston lettuce pieces and some grape tomatoes. Top with the poached egg and a few of the lardons. Drizzle on the mustar dressing and salt and pepper, to taste. Yum Yum!

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