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Bacon and Poached Egg Salad with Mixed Greens
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MH Low Calorie,
MH Low Carb
This warm and pleasing classic bistro dish is best enjoyed with farm-fresh eggs.
|Total: 1hr 0min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 350°. Arrange bacon on a baking sheet with sides. Cook in oven 25 to 30 minutes, until crisp. Transfer to a large plate lined with paper towels. Pour drippings into measuring cup. Add enough olive oil to make 1/3 cup.
Tear frisee into bite-size pieces and arrange on 4 plates with Bibb leaves. Divide bacon pieces among plates.
Place drippings and oil in a small skillet over medium-high heat; add shallots and cook, stirring, 1 to 2 minutes, until soft. Whisk in red wine vinegar and mustard; simmer 1 minute. Add a large pinch of salt and pepper; set aside and keep warm.
Fill a large deep saucepan half full with water; add white vinegar and bring just to a simmer. Break each egg into a teacup. Slide eggs, one at a time, into the water. Cover pan and remove from heat. Let sit 3 to 4 minutes, until whites are cooked but yolks are still runny. Remove eggs with a slotted spoon; drain before placing on top of salad greens. Immediately drizzle with warm dressing. Sprinkle with salt and pepper to taste.
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