Bistro salad with poached egg

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 18 G., saturated fats 6 G., proteins 21 G., carbohydrates 50 G., fiber 9 G., cholesterol 205 mg, sodium 970 mg, sugar 0 G.

The foundation of any bistro salad is a generous amount of greens and lettuce. The more varied the greens, the more interesting the flavor of your salad. Additional ingredients like crispy bacon, green beans, and a bacon-based dressing infuse the salad with vibrant flavors. Give it a more restaurant-style feel by topping each serving with a poached egg. The yolk, when simmered on the plate, will serve as a complementary sauce for both the greens and a dunking accompaniment to a slice of crispy baguette. A luscious bistro salad with bacon and egg is perfect for an elegant breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g green beans, trimmed
4 thick slices bacon, cut into 1cm pieces.
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 bunches frisee lettuce, torn (about 8 cups)
1 head Belgian endive, halved lengthwise and thinly sliced
3 tbsp chopped fresh herbs (such as parsley or tarragon, or a mixture of both)
1 small shallot, chopped
4 large eggs
Half a baguette, sliced (lightly toasted)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, frisée salad, endive salad, shallots, eggs, bacon

Cooking the dish according to the recipe:

Bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse the beans under cold water; drain on paper towels. Fill the saucepan with water and return to a boil.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring, until golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels. Pour the rendered fat into a large bowl; whisk in 2 tablespoons vinegar and mustard until smooth. Add the frisee, endive, beans, greens, shallots, bacon, 1/2 teaspoon salt, and a few grinds of black pepper; toss to combine.

Add the remaining 1 tablespoon of vinegar to the boiling water. Reduce the heat to low. Crack each egg into a separate ramekin or cup, then carefully drop them into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from heat.
Divide the salad among bowls. Remove the eggs with a slotted spoon, pat dry with paper towels, then arrange them on top of each serving of salad. Season with salt and pepper and serve with a baguette.

Categories:

recipe / Healthy eating / Low cholesterol / Calorie content of prepared meals / Breakfast / Salads / Leafy salads / Salads with eggs / Food Network - recipes

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