potatoes with soft eggs and bacon vinaigrette
I was going to offer today a kind of loose apology. “Sorry, guys, for all of the potatoes and eggs and utter randomness of recipes this winter,” and then shamelessly go onto blame this with its still-unpredictable food cravings I’m in but then I realized: this is actually nothing new. There isn’t a recipe in the almost 9 years and 975-deep archives on this site that hasn’t been fueled wholly by hankerings, usually arbitrary ones. Some people have lesson plans and editorial calendars, I have whims. It’s just now I have a tiny thing — a future rock star, if the dance party from 2 to 6 a.m. last night is indication — to blame for it.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds fingerlings, or small red or yukon gold potatoes
- 4 large eggs
- 1/4 pound frisee (French curly endive) or another sturdy lettuce
- 6 ounces slab bacon or thick-cut bacon slices
- 2 tablespoons finely chopped shallot
- 3 tablespoons red wine vinegar
- 1/2 teaspoon smooth Dijon mustard
- 2 ounces crumbled blue cheese, or more to taste