Posh Egg Salad Food

CLASSIC EGG SALAD WITH RELISH

Classic Egg Salad with Relish image

Provided by Geoffrey Zakarian

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 large eggs, hard-boiled
1/2 cup mayonnaise
2 tablespoons minced fresh chives
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
8 slices white sandwich bread

Steps:

Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.

BISTRO SALAD WITH POACHED EGGS

Bistro Salad with Poached Eggs image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
8 ounces haricots verts or green beans, trimmed
4 slices thick-cut bacon, cut into 1/2-inch pieces
3 tablespoons white wine vinegar
2 teaspoons dijon mustard
2 heads frisee, torn (about 8 cups)
1 head Belgian endive, halved lengthwise and thinly sliced
3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination)
1 small shallot, minced
Freshly ground pepper
4 large eggs
1/2 baguette, sliced and lightly toasted

Steps:

Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.

Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 205 milligrams, Sodium 970 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 21 grams

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