Best Poached Egg Salads With Pancetta Vinaigrette Recipes

Roasted-Vegetable Salad with Poached Eggs image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

3/4 pound fingerling potatoes, halved lengthwise
1 medium yellow onion, diced medium
2 carrots, cut into 1/2-inch rounds
1 large beet, scrubbed, peeled, and cut into 1/2-inch wedges
1 large sprig rosemary
3 tablespoons olive oil, divided
Salt and pepper
4 large eggs
1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces
1 tablespoon lemon juice plus wedges for serving

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes, onion, carrots, beet, and rosemary with 2 tablespoons oil; season with salt and pepper. Roast vegetables until golden and tender, about 30 minutes.
Meanwhile, in a straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack eggs, one at a time, into a small bowl and gently pour into skillet. Cook, undisturbed, until whites are just set and yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer eggs to a paper-towel-lined plate.
Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice, and remaining tablespoon oil; season with salt and pepper. Divide among four plates, top with poached eggs, and serve with lemon wedges.

Nutrition Facts : Calories 299 g, Fat 16 g, Fiber 7 g, Protein 11 g, SaturatedFat 3 g

SUMMER SALAD WITH PANCETTA AND POACHED EGG image

Yield serves 2

Number Of Ingredients 8

2 large fresh eggs
2 tablespoons white vinegar
1/4 pound pancetta in 1/2" slices
1 head of frisee
1 shallot diced fine
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
salt and pepper to taste

Steps:

Wash, clean & dry your frisse. Bring a pot with cold water to a simmer and add your white wine vinegar. Stir water in a circular motion ad add 1 egg at a time and remove when cooked and place on a paper towel. In a large frying pan add your chopped pancetta and fry slowly this will cook about 4-5 minutes. save 2 tablespoons of fat to mix in the dressing. Mix your salad dressing. Time to put the salad together. Hand tear your frisse and drop your pancetta in the bowl add your diced shallot and toss with your salad add your poached egg on top adjust your seasoning and wonderful lunch with a loaf of crusty bread and a glass of chardonnay. enjoy!

Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg image

Provided by Jan-Luvs2Cook

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Steps:

Preheat the oven to 200°C/400°F/Gas6.
Leave the eggs in their shells at this point (you will need to poach them later on).
Shave the parmesan with a vegetable peeler and put to one side.
Peel and slice the garlic.
Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
Bake for 10 minutes until the bread is crisp.
Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
Mix the lemon juice with 8 tablespoons of olive oil and season.
Put a big pan of unsalted water on to boil.
In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
Divide between 4 plates.
When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
Simmer for 4 minutes if you like a soft egg, or to your liking.
Place an egg on top of each salad and add the parmesan shavings.
Serve straight away - Don't let the eggs get cold!