Egg and Bacon Salad

Total Time:
32 min
Prep:
10 min
Inactive:
15 min
Cook:
7 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 eggs
  • 1 head escarole or frisee or other bitter leaves of choice
  • 1 teaspoon garlic oil
  • 7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
  • 1 teaspoon Dijon mustard
  • 4 teaspoons cider vinegar
  • Dash Worcestershire sauce
  • Small bunch flat-leaf parsley, leaves chopped
Directions
  • Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.

  • Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.

  • Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.

  • Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.

  • Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.

  • Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.

  • Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.

  • Make Ahead Note:

  • The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.


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    Recipe courtesy of Food Network Kitchen