Bistro Bacon and Egg Salad

Bistro Bacon and Egg Salad could be just the dairy free recipe you've been looking for. One serving contains 706 calories, 34g of protein, and 37g of fat. For $3.64 per serving, you get a main course that serves 3. 84 people were impressed by this recipe. A mixture of crusty bread, bell pepper, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 17 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns an awesome spoonacular score of 95%. If you like this recipe, you might also like recipes such as Baby spinach & bacon bistro salad, Dinner Tonight: French Bistro Salad with Bacon, Croutons, and Garlic, and Tabla Mediterranean Bistro Magical Egg Ravioli.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 7 minutes

 

Ingredients:

4 slices bacon, cut crosswise into thin strips

Freshly ground black pepper

2 1/2 tablespoons cider vinegar

4 to 8 slices crusty bread, toasted if desired

2 teaspoons Dijon mustard

8 large eggs

Kosher salt

2 tablespoons extra-virgin olive oil

8 cups mesclun salad greens (about 7 ounces)

Equipment:

slotted spoon

paper towels

frying pan

whisk

bowl

Cooking instruction summary:

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil. Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes. While the eggs poach, toss the greens with the vinaigrette and bits of bacon. Divide the salad among 4 plates or shallow bowls. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad. Add bread to each plate and serve.

 

Step by step:


1. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet.

2. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.

3. Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.

4. While the eggs poach, toss the greens with the vinaigrette and bits of bacon. Divide the salad among 4 plates or shallow bowls. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad.

5. Add bread to each plate and serve.


Nutrition Information:

Quickview
680k Calories
32g Protein
35g Total Fat
56g Carbs
32% Health Score
Limit These
Calories
680k
34%

Fat
35g
55%

  Saturated Fat
9g
61%

Carbohydrates
56g
19%

  Sugar
5g
7%

Cholesterol
515mg
172%

Sodium
1073mg
47%

Get Enough Of These
Protein
32g
64%

Vitamin C
110mg
134%

Selenium
71µg
102%

Vitamin A
3817IU
76%

Folate
247µg
62%

Vitamin B2
0.98mg
57%

Phosphorus
453mg
45%

Vitamin B1
0.58mg
38%

Manganese
0.71mg
36%

Iron
6mg
36%

Vitamin B6
0.66mg
33%

Vitamin B3
6mg
32%

Vitamin B5
2mg
28%

Vitamin E
4mg
28%

Vitamin B12
1µg
22%

Zinc
3mg
21%

Vitamin D
2µg
19%

Potassium
636mg
18%

Magnesium
61mg
15%

Fiber
3g
15%

Copper
0.27mg
14%

Calcium
130mg
13%

Vitamin K
10µg
10%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Dark Chocolate Truffles
S’mores Ice Cream Sandwiches and a Huge #Giveaway #IceCreamWeek
Healthy Gluten Free Quinoa Muffins
Grilled Taco and Lime Chicken for Tacos
Chocolate Cookie Ice Cream Sandwiches
Sausage and Pepper Sandwiches
Hawaiian Stone Sour
Chipotle Cheese Fondue with Homemade Pretzels
Chicken Caprese Pasta Salad
Brown Sugar Pecan Coffee Cake with Chai Spices
Food Trivia

Eating an early dinner, or just skipping it altogether, may increase the amount of fat a person burns at night, a study found.

Food Joke

Surprise, surprise Rabbi Landau has always been secretly sad that he`s never been able to eat pork. So one day, he flies to a remote tropical Island and books into a hotel. “No one will find me here,” he said to himself. On the first evening, he goes to the best restaurant and orders the ‘roast pork special’. While he’s waiting, he hears someone call his name. Rabbi Landau looks up and sees one of his congregants walking towards his table. What unbelievably bad luck – the same time to visit the same restaurant on the same island! Just at that moment, the waiter puts on his table a whole roasted pig with an apple in its mouth and says, “Your special, sir.” Rabbi Landau looks up sheepishly at his congregant and says, "Would you believe it - you order an apple in this restaurant and look how they serve it!"

Popular Recipes
Crunchy Peanut Butter Cookies

Can't Stay out of the Kitchen

Chicken Pasta with Roasted Red Pepper Cream Sauce

Add A Pinch

Pound of Chocolate Cake

Leites Culinaria

Creamy Chili-Corn Soup with Chicken and Black Beans

Simple Nourished Living

Grandma's Oatmeal Raisin Cookies

Taste of Home