Poached Egg Whites Turkey Bacon Salad Food

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.

SALAD WITH POACHED EGGS AND BACON DRESSING

Steps:

• Heat the oil in a small saute pan over medium heat. Saute the bacon strips until golden and crispy. Remove the bacon with a slotted spoon to a paper towel to drain and reserve. Pour off the oil and bacon fat, and reserve. Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing. Season with salt and pepper to taste and set aside.
• Fill a small sauce pan with 3 inches of water. Add the distilled vinegar. Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer. Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes.
• Meanwhile toss the salad with the reserved bacon and the dressing. Season with salt and pepper.
• Put the salad on a plate and place the toasts on the salad. Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels. Place egg on toast and serve immediately.

SALAD WITH CANADIAN BACON AND POACHED EGGS

Steps:

• Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
• Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
• Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
• Toss frisée with dressing. Serve topped with bacon and eggs.

POACHED EGG WITH CURLY ENDIVE SALAD

Steps:

• Remove the dark green outer leaves from: 2 large heads of curly endive (frisée). Separate into individual leaves and wash and dry well. Cut into 1/3-inch pieces: 2 bacon slices. Warm in a small heavy pan, over medium heat: 2 teaspoons olive oil.
• Add the bacon pieces and cook until brown and rendered, but not crisp. Remove from the pan. Pour off the fat from the pan and reserve. To make the dressing, mix together: 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, Salt, Fresh-ground black pepper, 1 garlic clove, crushed. Whisk in: 2 1/2 tablespoons olive oil, 1 1/2 tablespoons bacon fat.
• Taste for salt and acid and adjust as needed. Fill a heavy saucepan with 4 cups of water and add: 1 1/2 tablespoons red wine vinegar. Heat to just below a simmer and slide in: 4 eggs, cracked from their shells.
• Poach for 3 1/2 to 4 minutes. Use a slotted spoon to remove them from the water and keep warm. Put the vinaigrette into a large bowl (remove the crushed garlic clove), add the bacon, and put the bowl over the pan of hot water to warm. Add the greens and toss well. Divide the greens among 4 warm plates. Gently blot the eggs dry, and put 1 egg on top of each salad. Grind a little black pepper over the top and serve immediately.
• Variations
• Other greens work well in this salad: try spinach, escarole, dandelion greens, or tender radicchio varieties such as Castelfranco or Sugar Loaf.
• The warm salad can be served without poached eggs.
• Omit the bacon, increasing the amount of olive oil in the dressing to make up for the loss of bacon fat.
• Make some rustic croutons and toss them while still hot with fine-chopped garlic. Dress the croutons with a little vinaigrette and toss with the greens.
• notes
• A freshly laid organic egg simply poached is an incomparable delicacy.
• Eggshell fragments can be easily retrieved, scooped up with half a broken eggshell.

CHICORY, BACON, AND POACHED EGG SALAD

Steps:

• Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
• Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon and rosemary to paper towels.
• Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don't toss. Strip rosemary leaves off stems into bowl and add chicory.
• Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
• Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.