Poached Egg Salad with Bacon, Cucumber and Tomatoes
Posted by Julie
Olive Oil, Cherry Tomatoes, White Wine Vinegar, Salt And Pepper, Bacon, Eggs, Dijon Mustard, Cucumbers
The Creative Farm-To-Table Guide To Cooking Fresh Eggs, Shipped Right to Your Door
The Creative Farm-To-Table Guide To Cooking Fresh Eggs, Shipped Right to Your Door
Poached Egg Salad with Bacon, Cucumber and Tomatoes Recipe
This poached egg salad is a delicious and healthy lunch or dinner option. The runny egg yolk, crispy bacon, and fresh vegetables make for a filling and flavorful dish.
Ingredients
- 1/4 cup olive oil
- 1 pint cherry tomatoes, halved
- 1/4 cup white wine vinegar
- Season with salt and pepper to taste
- 4 cup mixed greens
- 4 strips bacon, cooked and crumbled
- 4 eggs
- 1 tablespoon dijon mustard
- 2 small cucumbers, thinly sliced
Time Needed
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Instructions
- Bring a large saucepan of water to a boil over medium-high heat.
- Each egg should be cracked into a small bowl or ramekin.
- When the water is simmering, create a gentle whirlpool in the center of the pan with a spoon.
- Pour each egg carefully into the whirlpool and cook for 3-4 minutes, or until the whites are set but the yolks remain runny.
- With a slotted spoon, remove the eggs and place them on a plate lined with paper towels to drain excess water.
- To make the dressing, whisk together the white wine vinegar, olive oil, Dijon mustard, salt, and pepper in a large mixing bowl.
- Toss the mixed greens, cucumber slices, and cherry tomatoes with the dressing in a large mixing bowl.
- Divide the salad among four plates and top with a poached egg and crumbled bacon on each.
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