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BACON AND EGG SALAD Recipe

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This recipe for BACON AND EGG SALAD is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound mixed salad greens (or Spinach)
½ cup halved, pitted Kalamata olives
2 large tomatoes, seeded and diced
4 slices bacon, cooked crisp and crumbled
3 tablespoon White wine vinegar, divided
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon coarsely ground pepper
½ cup Olive oil
4 eggs
Clover or Alfalfa sprouts
Directions:
Directions:
Divide greens among four plates.
In bowl, combine olives, tomatoes and bacon and toss gently to combine.
In separate bowl: Whisk together oil, 2 tablespoons vinegar, mustard, salt and pepper to form an emulsion. Set aside.
Fill medium skillet with water and add remaining 1 tablespoon vinegar; bring water to a gentle boil.
Crack eggs into water and poach about 3 minutes.
Using slotted spoon, transfer one egg to each salad.
Top each salad with equal amounts of tomato mixture.
Drizzle with vinaigrette.
Top each salad with sprouts and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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