Bistro Bacon & Egg Salad

Total Time:
17 min
Prep:
10 min
Cook:
7 min

Yield:
Yield:
Level:
Easy

Ingredients
  • 4 slices bacon, cut crosswise into thin strips
  • 2 1/2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 8 large eggs
  • 8 cups mesclun salad greens (about 7 ounces)
  • 4 to 8 slices crusty bread, toasted if desired
Directions

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.


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    Better with Bacon