Vinaigrette with bacon and poached egg

March 8, 2012

Vinaigrette with bacon and poached egg

Page 313, Henry


After a week of vacation and being served food at every meal, a return to the kitchen was both welcome and slightly confounding. No waiters to bring me my chosen dishes? No wine list? No dessert tray? I don’t understand….

What we did have is a dozen of Jaime’s delicious eggs and some frozen Pavelka Point bacon from the Farmers Market. Add that to the (clearly imported but oh-so welcome) first asparagus of the season that I steamed and we have dinner! I adapted this recipe to be a bacon-based vinaigrette over eggs and asparagus rather than a leek vinaigrette over bacon and eggs, and it was delicious and hearty and a lovely return to Plenty.

We also now have a bottle of gin, purchased immediately upon our return to facilitate the continued drinking of gin and tonics (extra lime) that began on our vacation. B made us a new gin cocktail – the Bicycle Thief – that is definitely worth sharing with you all. It made home feel like vacation tonight.


Bicycle Thief

1 oz. gin

1 oz. Campari

1 1/2 oz. fresh grapefruit juice

1/2 oz. fresh lemon juice

1/2 oz. simple syrup

chilled seltzer

orange wedge

Combine the gin, Campari, citrus juices, and simple syrup into a cocktail shaker, fill with ice and shake vigorously. Strain into a chilled highball over ice, top with setzer, garnish with orange wedge and serve.



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