2½ cups cubed whole-grain country bread or rolls (½-inch pieces)
2 cloves garlic, minced
1/4 tsp sea salt, divided
4 1/2 tsp extra-virgin olive oil, divided
4 strips all-natural turkey bacon, no added nitrates or nitrites, chopped (into ½-inch strips)
1/2 shallot, minced
1/4 cup + 1 tbsp white balsamic vinegar, divided
1½ tsp Dijon mustard
1 bunch frisée lettuce, leaves torn
1/2 large bulb fennel, cored and thinly sliced
4 large eggs
Ground black pepper, to taste
Preheat oven to 400˚F. Bring a small saucepan of water to a boil. Add beets and cook until fork-tender, about 30 minutes. Drain and let cool slightly. Trim, peel and cut into 1/3-inch-thick slices. Set aside.
Meanwhile, line a large rimmed baking sheet with parchment paper. In a large bowl, toss together bread, garlic and 1/8 tsp salt and 1½ tsp oil. Spread on baking sheet and bake until golden brown, 9 to 11 minutes. Set croutons aside.
Meanwhile, in a small nonstick skillet on medium, heat 1 tsp oil. Add bacon and cook, stirring occasionally, until golden, about 7 minutes. Using a slotted spoon, transfer bacon to a large bowl.
In same skillet, heat remaining 2 tsp oil on medium. Add shallot and cook, stirring often, until slightly softened, about 2 minutes. Add ¼ cup vinegar and simmer, scraping up browned bits from bottom of skillet, until reduced by one-third, about 1½ minutes. Whisk in mustard and scrape into bowl with bacon. Add lettuce and fennel and toss to coat.
Meanwhile, fill a large, deep skillet with 3 inches water. Add remaining 1 tbsp vinegar and bring to a boil. Reduce heat to medium-low to maintain a gentle simmer. In a small bowl, break 1 egg and gently slip into simmering water. Repeat with remaining eggs and cook for 3 to 4 minutes, or until desired doneness. Using a slotted spoon, transfer to a paper towel–lined plate.
6. To serve, top each salad with croutons, beets and 1 egg. Sprinkle with remaining 1/8 tsp salt and pepper.
This intensely flavorful dish is a cross between two classic French meals: beef bourguignon and coq au vin. For best results, use a good-quality red wine – ideally, Burgundy. If you have butcher’s twine on hand, use it to tie the thyme sprigs together for easy removal once the stew is done.
Apple cider and Dijon mustard give this chicken dish the ultimate sweet-and-savory flavor, while a colorful mix of kale, carrots and parsnips makes it extra-hearty and nutritious. To save money, buy skin-on chicken thighs and simply remove the skin yourself.