RATE OR REVIEW THIS RECIPE
Bacon and Poached Egg Salad with Mixed Greens
Browse Related Recipes by Topic:
Sandwiches and Wraps,
MH Low Carb,
MH Low Calorie,
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.
Like it? Don't like it? Rate and share your thoughts with the community.