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
COBB SALAD WITH POACHED EGGS
Swap the typical hard boiled egg for a soft-poached one in this Cobb Salad with Poached Eggs, that puts a delicious spin on the classic. The runny yolk becomes part of the dressing in this salad that's high in protein and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together oil, vinegar, and mustard; season dressing with salt and pepper. Divide lettuce between 2 plates and add chicken, bacon, and cheese. Top each salad with a poached egg. Serve with dressing on the side.
Nutrition Facts : Calories 333 g, Fat 26 g, Protein 23 g
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