Another winner here!
Asparagus, cooked in a bit of water until tender.
Bacon, which I baked in the oven. Less splatter, flatter strips, the only way to cook it.
Eggs, which I poached instead of boiled. (It was an option.) We like runny yolks, so by poaching them, I could monitor how firm the eggs were and remove them at just the right moment.
Combine with a mustard vinaigrette, some young greens, and a sprinkle of toasted walnut bits, and there you have it, a most delicious salad. We had ours for a light dinner, but it would work well for lunch, too.
Once again, head over to French Fridays with Dorie for more eggy goodness.