Summer Greens with Mustardy Potatoes and 6-Minute Egg

 

Ingredients:

• 2 ounces sliced or slab bacon, cut crosswise into 1/4-inch strips
• 3/4 pound tiny potatoes, halved if larger than a ping pong ball
• 1 small shallot, finely chopped
• 4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens
• 2 cups mixed herb leaves, such as parsley, chives, and/or chervil
• 2 tablespoons whole grain mustard
• 4 large eggs
• 1 tablespoon (or more) white wine vinegar
• Kosher salt, freshly ground pepper

Preparation:

1. Carefully lower eggs into a medium saucepan of boiling water and cook for 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
2. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
3. Toss greens and herbs in a large bowl, add warm potatoes, and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.

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