Potatoes with Soft Eggs and Bacon Vinaigrette Salade Lyonnaise is traditionally made with poached eggs, and while I’ve got a technique that works pretty well for me [follow along over here], I started making soft-boiled-then-peeled eggs several years ago and haven’t poached a one since — I do so here as well. Crumbled blue cheese […]
from smitten kitchen http://ift.tt/1xs9lz6
from smitten kitchen http://ift.tt/1xs9lz6
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