CURLY ENDIVE WITH CROUTONS, BACON AND HARD COOKED EGGS

We always use Cumbrae’s double smoked, thickly sliced bacon and this is a great way to cook it. This method of hard cooking eggs, taught to us by Jacques Pepin when he used to teach here, produces perfectly cooked eggs.

We always use Cumbrae’s double smoked, thickly sliced bacon and this is a great way to cook it. This method of hard cooking eggs, taught to us by Jacques Pepin when he used to teach here, produces perfectly cooked eggs.

Makes 8 servings

Ingredients

  • 4 eggs
  • 8 oz thickly sliced double smoked bacon
  • 2 tbsp maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1 clove garlic, minced
  • 1/2 tsp hot chili flakes
  • 4 cups 1" bread cubes made from a stale baguette
  • 12 cups curly endive
  • dressing:
  • 3 tbsp red wine or sherry vinegar
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp salt (or more to taste)
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup extra virgin olive oil

Method

  1. To hard cook eggs, bring a large saucepan of salted water to boil and gently place eggs into the water. Bring to a boil. Cover tightly. Turn off heat and allow eggs to sit in the hot water for 15 minutes. Drain, run eggs under cold water. Crack shells gently and allow to sit in cold water until cool. Peel eggs. Cut into quarters.
  2. Arrange bacon on a rack set over a baking sheet. Brush with maple syrup. Bake in a preheated 400F (200C) 20 minutes or until almost crisp. Drain and cut into 1" pieces.
  3. Make croutons by combining 1/4 cup olive oil with salt, garlic and chili flakes. Toss with bread cubes. Spread on a baking sheet. Bake in a preheated 400F (200C) oven 10 to 15 minutes until crunchy on the outside but chewy inside.
  4. For the dressing whisk vinegar with garlic, mustard, salt, pepper and olive oil. Toss greens with just enough dressing to coat the leaves. Place in a large, shallow salad bowl. Top with eggs, bacon and croutons.  Drizzle with a little more dressing.

CURLY ENDIVE WITH CROUTONS, BACON AND HARD COOKED EGGS

Find more of Bonnie's delicious recipes in her cookbooks: