Best Bistro Bacon Egg Salad Recipes

Bistro Bacon and Egg Salad image

Provided by Food Network Kitchen

Time 17m

Number Of Ingredients 9

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

Steps:

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.
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.
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.

Bistro Bacon & Egg Salad image

Provided by Oolala

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon, cut crosswise into strips
2 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
8 large eggs, hard boiled
8 cups mesclun, 7 oz

Steps:

Cook bacon in skillet over medium heat, stirring a bit, until crisp.
Use slotted spoon to remove and drain on paper towels.
Leave bacon drippings in pan.
Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan.
Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil.
Toss greens with the vinaigrette and bacon pieces.
Divide among 4 plates or shallow bowls.
Place 2 eggs, sliced, on top of each salad and enjoy.

Nutrition Facts : Calories 314.1, Fat 27, SaturatedFat 7.4, Cholesterol 438.4, Sodium 357.4, Carbohydrate 1.2, Fiber 0.1, Sugar 0.9, Protein 15.3

Bistro Bacon & Egg Salad image

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

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.
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.
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.