Salad with poached eggs and bacon dressing
Indulge in a delightful salad featuring perfectly poached eggs and a flavorful bacon dressing. A harmonious blend of textures and flavors awaits.
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 1 piece bacon, cut crosswise into 1/2 inch thick strips
- 1 teaspoon aged sherry or red wine vinegar
- Kosher salt plus and freshly ground black pepper
- 1 tablespoon distilled vinegar
- 1 to 2 large eggs
- 1-1/2 cups mixed greens, washed and spun dried
- 1 or 2 (1/2-inch) thick slices of a baguette or sourdough bread, lightly toasted
Instructions:
- Heat the oil in a small saute pan over medium heat. Cook the bacon strips until they turn golden and crispy. Use a slotted spoon to transfer the bacon to a paper towel to drain. Discard the oil and bacon fat. Return the pan to the heat, pour in the vinegar, and stir using a wooden spoon to scrape off any browned bits from the bottom of the pan. Mix in approximately 4 teaspoons of the reserved pan drippings to create a dressing. Season with salt and pepper to your liking and set aside.Pour 3 inches of water into a small saucepan. Add the distilled vinegar. Bring it to a gentle simmer over medium heat, then lower the heat so the water is barely simmering. Crack the egg(s) into the water and poach until cooked to your preference, which typically takes around 3 to 5 minutes.While the eggs are cooking, combine the salad ingredients with the saved bacon and the prepared dressing. Season with salt and pepper to taste.Arrange the salad on a plate and place the toast on top. Retrieve the poached eggs from the water using a slotted spoon and gently dry the spoon with a paper towel. Set the egg on the toast and serve promptly.
Summary:
- Calories: 882 kcal
- Fat: 32 g
- Protein: 37 g
- Carbs: 111 g
- Potassium: 529 mg
- Magnesium: 89 mg