INGREDIENTS
3 heads broccoli, including stems
1 shallot, sliced as thinly as possible
Olive oil
Kosher salt and freshly cracked black pepper/p>
4 eggs
2 tbsp unsalted butter
120g gorgonzola, cut into 8 chunks
Bacon vinaigrette dressing (Makes 1 cup)
6 ounces (120g) double-smoked bacon
3 tbsp grainy mustard
2 tbsp maple syrup
2 garlic cloves, grated
¼ cup apple cider vinegar, plus more as needed
Kosher salt and freshly cracked black pepper
METHOD
1. For the dressing: Dice the bacon into nice, thick cubes.
2. Add them to a small, cold pan. Turn the heat to medium and slowly cook the bacon until it is golden brown but still tender, with ample bacon fat in the pan, about 10 minutes. Save the fat in your favourite bacon fat jar.
3. Transfer the bacon to a small bowl along with the mustard, maple syrup, garlic, and vinegar and stir to combine thoroughly.
4. Add a good amount of pepper, nice big chunks. Adjust with salt and vinegar as desired.
5. For the salad: Pre-heat your oven grill to high. Line a large baking sheet with aluminium foil.
6. Chop the broccoli so it’s all different shapes and sizes. Lay out the broccoli and shallots on the prepared baking sheet and season with a good amount of olive oil, salt, and pepper. Broil your vegetables until they’re burned, 10 minutes. It’s not just the time. Watch!
7. While the vegetables are broiling, fry the eggs in the butter in a cast-iron pan over medium heat. Do you want that over easy or fried? The choice is yours.
8. Lace your broccoli and shallots with the bacon vinaigrette. Place your individual fried eggs on the salad and add chunks of the gorgonzola on top. Give your guests some bowls and dig in.