WARM SPRING SALAD WITH POACHED EGGS
In this simple warm spring salad, poached eggs, croutons, and a slice of bacon are nestled in a salad of fresh spring greens.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate to drain. Set aside 1/4 cup rendered bacon fat, and leave the rest in the skillet.
- Make croutons: Toss bread cubes in bacon fat remaining in skillet, coating evenly; season with salt and pepper. Arrange cubes in a single layer on a rimmed baking sheet. Bake until crisp, about 10 minutes. Set aside.
- Make vinaigrette: In a small bowl, whisk together vinegar and lemon juice; season with salt and pepper. Whisk in reserved bacon fat until emulsified.
- In a large bowl, combine spinach, peas, feta, croutons, and chives. Pour vinaigrette over spinach mixture, and toss to coat. Divide among serving plates.
- Fill a deep skillet or wide saucepan with 3 inches of water. Bring to a boil over high heat; reduce to a full simmer. Break 1 egg into a small bowl. Lower the bowl over the simmering water, and quickly slide egg into it. Use a large spoon to keep egg white together, if needed. Simmer until yolk is just set, about 2 1/2 minutes. Using a slotted spoon, transfer egg to a paper-towel-lined plate to drain. Repeat with remaining eggs.
- To serve, arrange a poached egg and one of the reserved bacon slices on top of each salad. Season with salt and pepper. Serve immediately.
BISTRO SALAD WITH POACHED EGGS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
ASPARAGUS, HAM, AND POACHED EGG SALAD
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.
Provided by Patricia Wells
Categories HarperCollins Salad Asparagus Ham Egg Chive Lettuce Poach Lunch Brunch Spring
Number Of Ingredients 13
Steps:
- Prepare a large bowl of ice water.
- Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
- Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
- With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
- Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
- Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
- Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.
SALAD LYONNAISE (WARM BACON & EGG SALAD)
This traditional warm salad looks stunning but is really simple - great for a summer starter or main course
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 50m
Yield Serves 2 as a light main meal
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.
- While the croutons are frying, make the dressing. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl. add the oil gradually to make a thick dressing, season, then set aside. Cut away and keep the lighter lettuce leaves and wash if needed, discarding any of the tough outer leaves.
- When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar. Crack the eggs into small bowls then gently lower into the water and poach for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate (see tip).
- Tip most of the croutons, lardons, all the leaves and two-thirds of the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and lardons around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and, just before serving, top each plate of salad with an egg, then season it.
Nutrition Facts : Calories 839 calories, Fat 60 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 4.84 milligram of sodium
WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG
This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad. You will want about 3 large handfuls of rocket. The lettuce should be Oak leaf lettuce if you can get it. But you can use any salad leaves you like. The pancetta must be thinly sliced, or you can use thin sliced dry-cured smoked streaky bacon.
Provided by Jan-Luvs2Cook
Categories Lunch/Snacks
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!
Nutrition Facts : Calories 225.8, Fat 12.5, SaturatedFat 5.9, Cholesterol 233.5, Sodium 528.1, Carbohydrate 10.2, Fiber 3.6, Sugar 3, Protein 19.7
WARM LENTIL SALAD WITH POACHED EGGS
French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
- In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
- Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.
WARM CHANTERELLE SALAD WITH SPECK AND POACHED EGGS
Provided by Cathy Whims
Categories Salad Egg Mushroom Pork Poach Roast High Fiber Dinner Lunch Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Combine 4 tablespoons oil and thyme in large bowl. Press 2 garlic cloves into oil with garlic press; whisk to blend. Add chanterelles and toss to coat. Sprinkle with salt and pepper.
- Spray rimmed baking sheet with nonstick spray. Spread mushroom mixture on sheet. Roast mushrooms until tender, stirring occasionally, about 6 minutes.
- Cut Speck crosswise into 1/4-inch-thick strips. Heat 1 tablespoon oil in small skillet over medium-high heat. Add Speck; sauté until crisp, 4 minutes. Drain on paper towels.
- Toast ciabatta slices until golden; rub with remaining garlic clove. Drizzle with 1 tablespoon oil. Halve each slice lengthwise.
- Fill large skillet with water and bring to boil. Add 1/2 teaspoon salt. Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low. Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes.
- Meanwhile, toss lettuce and mâche with enough vinaigrette to coat. Mound salad on 6 plates. Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads. Garnish with mushrooms and Speck. Place ciabatta fingers around salad and serve immediately.
WARM SPINACH SALAD WITH SOFT-POACHED EGGS
Spinach is so good, and with soft poached eggs, this is divine! From Food & Wine magazine. This recipe originates in England and France.
Provided by Sharon123
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over medium high heat for 5 minutes. Using a slotted spoon, move the eggs to a bowl of cold water and let sit for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat.
- Meanwhile, put the spinach in a large bowl. In a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute.
- Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds.
- Pour the warm dressing over the spinach, season with salt and pepper and toss. Mound the salad on plates, top each with an egg and serve.
Nutrition Facts : Calories 256.4, Fat 22.3, SaturatedFat 4, Cholesterol 211.5, Sodium 161.2, Carbohydrate 6.3, Fiber 2.5, Sugar 0.9, Protein 9.8
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