Bacon and egg salad

Indulge in the flavorful blend of crispy bacon with perfectly poached eggs in this delectable salad. A medley of fresh greens and tangy dressing completes this savory dish.

Ingredients:

• 6 slices bacon
• 6 hard-boiled large eggs, peeled and chopped
• 1/4 cup mayonnaise 
• 1 tablespoon minced fresh chives
• 1 tablespoon stone-ground mustard 
• 1 lemon, juiced 
• Kosher salt and freshly ground black pepper 
• 1 ripe avocado, sliced, optional
• 1 Roma tomato, sliced, optional
• 4 croissants, lightly toasted, optional

Instructions:

1. Preheat the oven to 190 °C.
2. To make the bacon using the "Mauro Method," prepare a baking sheet by lining it with parchment paper, ensuring that the paper extends beyond the sides by 1 to 2 inches. Arrange the bacon strips on the parchment paper and bake until they are crispy and golden brown, which should take around 20 minutes. This method ensures that the bacon cooks to a perfect crisp using its own fat, without causing any mess by directly contacting the metal pan. Once done, drain the cooked bacon on paper towels and allow it to cool. (You can either save or discard the cooled bacon fat, eliminating any mess!)
3. Break the bacon into small pieces and gently combine it with the eggs, mayonnaise, chives, mustard, and lemon juice in a bowl. Season the mixture with salt and pepper to taste.
4. Enjoy the bacon mixture on its own or use it to make sandwiches by adding avocados and tomatoes on toasted croissants.

Summary:

• Calories: 2342 kcal
• Fat: 192 g
• Protein: 77 g
• Carbs: 84 g
• Potassium: 2206 mg
• Magnesium: 162 mg