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:
covered percent of daily need
