Bistro Bacon and Egg Salad

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  • Level: Easy
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
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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


  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. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil. 
  2. 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. 
  3. 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.