No-chop meal: Poached egg and bacon salad

Poached egg and bacon salad
Serves one


  • 8 Cups Chicories, Mache Lettuce, Gen Lettuce or Butter Lettuce rinsed and cripsed
  • 12 pieces of Flat Leaf Parsley
  • About 1/4 pound French Bread, torn into cubes and toasted (or use pre-cut croutons)
  • 1/4 pound side bacon (Apple Wood Smoked) tear into 1/4 inch pieces
  • 2 Tsp. of unsalted butter
  • 3 to 4 large eggs
  • 4 Tsp. peas steamed and chilled
  • 1 Tsp. pre-diced shallots
  • 4 pieces of medium presliced radishes
  • 1/4 Cup Champange Vinegar
  • 1 Tablespoon Dijon Mustard
  • Utah red salt and freshly ground pepper
  1. Tear the bread into cubes toast in butter and sautee until they are golden brown and set on side.

  2. Tear all the lettuce into bite-size pieces and place in a wide salad bowl.

  3. . Put bacon in a 10- 12 inch nonstick frying pan over medium heat and stir often until browned and crisp, 10 to 12 minutes. With a slotted spoon, transfer to towels to drain. Save the bacon drippings.

  4. To poach egg: Fill a 10-inch, straight-sided pan with 1 1/2 inches of water (or use a Dutch oven or other large sauce pot). Add the 1 Tsp. of vinegar and bring the liquid to a base simmer, so that there are active bubbles, but the water is not rolling.
  5. Gently crack the eggs one by one, slipping them into water and taking care not to break the yolks (you may need to do this batches, depending on the size of your pan).

  6. Run a spoon through the water to prevent the eggs from sticking to the bottom. Reduce the heat to low and let the eggs cook for 3 to 5 minutes, or until the whites have set and the yolk is done to the desired consistency, and remove with a slotted spoon. Blot the bottom of the spoon on a kitchen towel to catch the draining water. (note: poached egg substitute you can cook sunny side egg)

  7. To make dressing: quickly discard all but 2 tablespoons fat from pan. Turn heat to high, add vinegar and mustard and whisk until mixture boils.

  8. Pour hot dressing over lettuce bread, bacon peas, asparagus parsley leafs and radishes; mix all ingredients together. Spoon into salad bowls and top each serving with a hot egg. Season to taste with salt and pepper.

About Josip Martinovic:

Josip came to the USA in 1999, but his story starts in his homeland of Croatia where he completed his 4-year studies at the culinary academy in 1989.

In 1991, Josip moved to Germany where he worked at the Four Seasons Hotel and eventually ran the Kitchen at Julep's New York Bar and Restaurant in Munich for 6 years.

In Europe, he worked with many top chefs where he gained strong skills in all aspects of cooking and learned to respect and master the techniques of different cuisines; including German, French, and Italian.

His desire to expand his horizon took him to California where he joined McCalls Catering & Events in 2000. Josip enjoys working for McCalls, because the broad spectrum of events they cater allow him to combine different cuisine around the world with his classic French Mediterranean techniques, and an added bonus of cooking with fresh local produce and meat.

Currently, Josip is the Chef de Cuisine and is responsible for menu development, tastings and executions of high-profile sit-down dinners. Josip loves people, food, art, humor and creativity. He expresses this to his guests through the dishes he prepares. He emphasizes that you must cook with love; otherwise it does not work. And he adds, if you are angry; do not go near the pot.

About McCall's Catering and Events:

McCall's was founded on one philosophy, to create the best possible experience for every client, every time. Today, after almost three decades of refining their business, if you ask anyone about McCalls our clients, our partners, the press, or even our competitors you will hear the same refrain: they make it happen. We listen to your big ideas, your expectations, your desires, and then help you make them a reality.

McCall Catering provides the brunch for the Cartier and America exhibit at the Legion of Honor

Chef Josip Martinovic
McCalls Catering & Events
2720 17th Street
San Francisco, CA 94110
Phone: (415) 437-9871

About Cartier and America:
December 19, 2009-May 9, 2010

Cartier came to fame as the "King of Jewelers" during the Belle Époque for his beautifully made diamond and platinum jewelry created for the courts of Europe and Americans of the Gilded Age.

With an extensive variety of jewelry forms-ranging from traditional white diamond suites to the highly colored exotic creations of the 1920s and 1930s-Cartier made its mark with the ingenuity of its designs and its exquisite craftsmanship.

Cartier and America celebrates the imagination and creativity of Cartier in the 20th century. The jewelry and works of art include pieces from the private collection of Cartier.

For more information, visit

For special ticket information, visit

There is a $10 special exhibition surcharge for Cartier and America.

Admission: $20 adults, $17 seniors, $16 youths 13-17 and students with college I.D. Members and children 12 and under are free.

Legion of Honor
Lincoln Park
34th Avenue & Clement Street
San Francisco, CA 94121

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