A perfect use of all those <strong>fresh &amp; fun greens</strong> we've been seeing so much of this week! The silky egg yolk combined with the slightly bitter taste of curly endive truly makes this dish shine. AND it's a great way to kick-up any meal - morning, noon, or night! We were thinking... <strong>EASTER BRUNCH</strong>, anyone? <span style="text-decoration: underline;"><strong>Ingredients:</strong></span> <ul> <ul> <li><strong>4 cups&#160;</strong>1/2-inch cubes good-quality white bread -- like <b>Prairie Mill</b>'s <a href="https://membership.theorganicbox.ca/HDMI.aspx?page=Market&amp;idCategoryTop0=331" target="_blank">Honey White Bread</a></li> <li><strong>6 tablespoons</strong>&#160;olive oil</li> <li>Salt</li> <li>Fresh-ground black pepper</li> <li><strong>1/2 pound</strong> sliced bacon, cut crosswise into 1/2-inch strips -- or -- try&#160;<strong>Sailin'On</strong>'s <a href="https://membership.theorganicbox.ca/HDMI.aspx?page=Market&amp;idCategoryTop0=272" target="_blank">Vegan Coconut Bacon</a></li> <li><strong>2 small heads</strong> curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)</li> <li><strong>3 tablespoons</strong>&#160;(roughly) red or white vinegar</li> <li><strong>4</strong> free-range eggs</li> <li><strong>1 clove</strong> garlic, minced</li> <li><strong>1/2 teaspoon&#160;</strong>dried thyme --&#160;<a href="https://membership.theorganicbox.ca/HDMI.aspx?page=Market&amp;idCategoryTop0=258" target="_blank"><strong>Chickadee Farm Herbs</strong></a>' is hand-harvested, locally-grown and super tasty!</li> </ul> </ul> <p style="text-align: left;"><span style="text-decoration: underline;"><strong>Directions:</strong></span></p> <p style="text-align: left;">Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.</p> <p style="text-align: left;">Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan. If using coconut bacon - simply replace the cooked bacon fat with a cooking oil of your choice.</p> <p style="text-align: left;">Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.</p> <p style="text-align: left;">To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes.</p> <p style="text-align: left;">Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg (or two!).</p> <p style="text-align: left;">Serves 4.</p> <hr /> <p style="text-align: left;"><em>Recipe adapted from <a href="http://www.foodandwine.com/recipes/curly-endive-salad-with-bacon-and-poached-eggs" target="_blank"><strong>foodandwine.com</strong></a></em></p> <p style="text-align: left;"><em>Photo from&#160;<a href="http://www.kitchenriffs.com/" target="_blank"><strong>kitchenriffs.com</strong></a></em></p>