Red Leaf Lettuce, Fennel, Bacon & Egg Breakfast Salad

Breakfast salad? I know what you are thinking but on those really hot mornings where it was about ninety degrees at ten in the morning, it was just what made sense. Craving cool lettuce with salty and smoky bacon, I added fennel for an extra special touch along with an over easy egg and this is one breakfast salad that I’m going to make again, real soon. Maybe even for dinner next time. Enjoy!

  • a few red leaf lettuce leaves, about 2 cups chopped
  • 1 head of fennel, thinly sliced about 2 cups
  • a tablespoon finely chopped fennel fronds with some reserved as a garnish
  • 2 slices bacon, thinly sliced, and cooked until desired doneness1 egg cooked over easy
  • 1 tablespoon julienned sun-dried tomatoes packed in olive oil, drained and finely chopped
  • 3 tablespoons olive oil
  • juice of 1/2 a lemon
  • sea salt
  • ground black pepper
  • 1 egg, cooked how you like

Whisk the sun-dried tomatoes, olive oil, lemon juice together, season with sea salt and ground black pepper. Adjust the seasonings accordingly and set aside. Combine the lettuce, fennel, (using a mandoline speeds up the slicing process tremendously. I don’t know what I did without it.) the fennel fronds, bacon and dressing right before serving. Top with the egg and garnish with the fennel fronds. Serves 1.

breakfast salad

Deviled Egg Assortment

Variety is the spice of life and I think that whoever came up with that quote was thinking of deviled eggs. So, I have a secret to share, nothing too exciting just a little tip for making your deviled eggs even more delicious than they already are…Polish mayonnaise. When my husband first introduced me to this mayonnaise, the deliciously silky, smooth texture and distinct flavor sat on my taste buds. It’s flavored with an assortment of herbs like tarragon, caraway, juniper, marjoram and coriander and has a high fat content of seventy-one percent. I never had anything like it before. And I couldn’t wait to try it in my deviled eggs. And did it do the job of making them even more creamy, rich and decadent. And when you add an assortment of toppings, it just makes devilled eggs, all the better! (If you can’t find ”Kielecki” mayonnaise, use any mayonnaise that you have on hand, just use a little less and add in a little heavy cream.) You can find Polish mayonnaise down the ethnic aisle, if not there, at any Polish deli. While you are at it, pick up beets with horseradish, some mustard and some slab bacon! Just delicious with deviled eggs. Enjoy!

Going clockwise, goat cheese and dill, anchovy, capers, beet and horseradish, fresh tarragon, bacon, mint chimichurri and sun-dried tomato packed in oil.

For the deviled eggs:

  • 5 eggs, hard-boiled
  • 3 tablespoons mayonnaise 
  • sea salt
  • ground black pepper

Halve your eggs and remove the egg yolks into a bowl and mash with a fork. Add in your mayonnaise, salt and pepper and continue mashing. Using the back of a spoon works great once the yolks are broken up with the fork. Before filling the egg whites with the devilled egg filling, I sometimes take a little bit of the topping and layer it in the bottom of the egg white shell, before filling it, just for a little surprise and extra flavor. Then pipe on your deviled filling, topping it off with the same topping that was layered on the bottom of the egg. Some great toppings (and bottomings) are blue cheese crumbles, chopped olives, herbs of all kinds, mustard, Sriracha sauce, roasted red pepper slices, pan fried Italian bread crumbs or Panko crumbs, sauteed mushrooms and onions…The list goes on and on…Double the recipe as needed. Enjoy!

Onion Skin Dyed Eggs

When I was little, I knew that Easter was coming just by looking in the onion basket. When there were lots of extra loose onion skins among the onions, I knew my mom was saving them for dyeing eggs. I always looked forward to this, as her eggs were always the prettiest I’ve ever seen, deep in color. And, maybe it’s just my imagination but it makes the eggs taste better. She always made them early on Saturday morning to be put in the Easter basket to be blessed. I always managed to have one before we left to church with copious amounts of my favorite mustard. I’m not sure if it was the egg I really wanted or the mustard, I think the mustard. Lol, either way, enjoy!

Pile the onion skins into a stainless steel pot with a tight fitting lid. (You don’t want to use a Dutch oven for your onion skin dyeing. I made that mistake once, not thinking and the onion skin did dye it a little bit, but with time it did come off.) Cradle the eggs into the skins. (I think the more skins the better but this was all I had in my onion basket.)

Cover with cold water, enough to completely cover the eggs. Cover with the lid and bring to a boil. Once the water comes to a boil, take the heat off and let it sit in the water with the skins until the water cools. Once the water cools, remove the eggs from the water and allow to dry on a plate, one that is not light colored. Store in the refrigerator. Serve with mustard, mayonnaise or any condiments you like.