Bistro bacon and egg salad
Indulge in the mouthwatering flavors of crispy bacon and perfectly boiled eggs in this delightful bistro salad. Perfect blend of savory and freshness.
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 200g)
- 4 to 8 slices crusty bread, toasted if desired
Instructions:
- Fry the bacon in a medium pan over medium heat, occasionally stirring until it becomes crispy. Remove the bacon using a slotted spoon and place it on a paper towel. Take the pan off the heat (keeping the drippings in the pan) and mix in 1 and a half tablespoons of cider vinegar, scraping off any browned bits stuck to the pan. Transfer this mixture to a large bowl and blend in mustard, salt, pepper, and olive oil to taste.
- Pour about 2 inches of water into a nonstick pan and heat it to a gentle simmer over medium heat; then add the remaining 1 tablespoon of vinegar. Carefully crack the eggs, gently slipping them into the water, and cook until the egg whites are firm but the yolks are still soft, which takes around 4 minutes.
- While the eggs are poaching, mix the greens with the vinaigrette and crumbled bacon. Divide the salad evenly among 4 plates or shallow bowls. Using a slotted spoon, delicately lift the eggs from the water, pat them dry with a paper towel, and place 2 eggs on each salad. Add a slice of bread to each plate before serving.
Summary:
- Calories: 1794 kcal
- Fat: 117 g
- Protein: 88 g
- Carbs: 94 g
- Potassium: 1497 mg
- Magnesium: 172 mg