Bacon And Egg Garden Salad Food

BACON AND EGG GARDEN SALAD

Steps:

• Line a baking sheet with foil and then spread the bacon pieces across it. Place in the cold oven and set temperature to 400 degrees. Bake for about 20 minutes, until the bacon is cooked through, but not completely crispy. The bacon will become crispier as it cools. When bacon is done, place on a plate lined with a paper napkin or towel.
• Layer your plate with lettuce, tomatoes, carrots and cucumbers. Top with bacon and egg. Drizzle with dressing, if desired. Enjoy!

EGG SALAD WITH BACON

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

BISTRO BACON AND EGG SALAD

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.

BACON AND EGG SALAD

Steps:

• Preheat the oven to 375 degrees F.
• To cook the bacon using the "Mauro Method," line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!)
• Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.
• Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.

BACON AND EGG SALAD

Steps:

• Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Add the shallots to the pan and cook until softened, 2 to 3 minutes. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
• In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer. Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
• Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste. Serve immediately.

EGG AND BACON SALAD

Steps:

• Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
• Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
• Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
• Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
• Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
• Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
• Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
• Make Ahead Note:
• The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.

BACON AND EGG SALAD

Steps:

• Rub inside of salad bowl with cut sides of garlic clove halves; discard them. Add frisee to bowl and set aside.
• Line a plate with paper towels.
• Cook bacon in a medium skillet over medium heat about 7 minutes, until it has crisped and browned, then transfer to drain on lined plate. Chop into bite-size pieces. Pour half of bacon fat from skillet (reserve for another use, if desired).
• Meanwhile, bring half-filled medium pot of water to barely boiling over medium heat. Crack egg into small bowl and gently slip into water. (You may stir water vigorously in circular motion with long-handled spoon before adding egg. That creates a whirlpool and helps egg stay neatly contained in its center.) Cook for about 4 minutes or to your desired degree of doneness. Use slotted spoon to transfer to small bowl; cover to keep warm.
• Return skillet with remaining bacon fat to medium-high heat. Add balsamic vinegar, water and sugar, stirring to combine; bring to boil and cook for 3 seconds, until mixture has thickened slightly, then remove from heat.
• Pour half the dressing over greens in bowl; toss to lightly wilt greens. Add croutons, cooked bacon pieces and remaining dressing. Season with pepper to taste and top with warm poached egg.

EGG SALAD WITH BACON AND OLIVES

Steps:

• Chop hard boiled eggs and put into a bowl.
• Add chopped onion, red pepper, olives and bacon.
• Mix in the mayo.
• Sprinkle with Paprika.