Dandelion greens are a flavor that is hard to explain, at least not without turning off the person you're explaining them to. They're kind of chewy, they're extremely bitter, but you'll have to trust me, they're delicious.
First thing you'll want to start for this recipe is the slow poached egg. Frankly, if you don't want to spend the 45 minutes cooking the egg a regular poached egg would work fine. In a large pot place a steamer basket and fill with hot water from the tap. Attach a thermometer to the side of the pot. Place four eggs in the basket and let the temperature come up to 145 degrees. Do your best to maintain that temperature for 45 minutes. If it gets too hot, throw in an ice cube and swirl around.
For the greens, clean at least two bunches of dandelion greens and chop the thick ends off and discard. Leave the greens in a colander to let as much water drain off as possible.
Take two slices of very thick cut bacon and slice into "lardons" (large chunks).
Cook the bacon in a large saute pan until crispy and lay out to drain on a paper towel. Pour off bacon grease. leaving around two tablespoons of the grease in the pan. Place the pan over heat again and add one crushed clove of garlic, saute for a couple minutes to release flavor and then add in the dandelion greens. Be careful of splatter from the wet greens hitting the hot oil. Pour in two teaspoons of apple cider vinegar. Saute greens for about 10 minutes over medium high heat until thoroughly wilted.
Place a pile of the greens in the middle of the plate. Crack one egg into a bowl and pour off excess white. Place egg on greens and sprinkle bacon over the top.
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