Bistro Bacon and Egg Salad
A delicious and decadent salad from "The Best 30-Minute Recipe" cookbook from the editor's of Cook's Illustrated Magazine.
Yield: 4 Servings Ready in 30 minutes
2 people trying soon
|1 Baguette; cut into 1/2" thick slices|
|2 tbspextra virgin olive oil|
|1 cupBoursin cheese spread|
|8 slicesthick bacon; chopped coarse|
|1 tbspunsalted butter|
|4 largeEggs; cracked into 2 small bowls|
|Ground Black Pepper|
|8 ozmesclun; or other greens|
|4 roma tomatoes; quartered|
|For the vinaigrette:|
|3 tbspred wine vinegar; white wine vinegar also works|
|3 tbspwhole-grain mustard|
|1 shallot; peeled|
|1 garlic clove; peeled|
|2 tspfresh thyme|
|3/4 cupextra virgin olive oil|
Bistro Bacon and Egg Salad Preparation
To make the vinaigrette:
Combine ingredients in a blender and process until smooth and emulsified. Set aside.
To make the salad:
1. Preheat a toaster oven to 400ºF. Arrange bread in a single layer. Bake 10 minutes until dry and crisp, flipping halfway through cooking. Drizzle toasts with olive oil and spread with a layer of Boursin cheese.
2. Fry bacon in a large skillet until crisp. Transfer bacon to a paper towel to drain.
3. Pour off bacon fat and wipe out the skillet. Add butter and melt until foaming. Add eggs to the pan simultaneously. Season with salt and pepper to taste. Cover and cook to desired doneness-- 2 minutes for runny yolks, 3 minutes for soft set yolks.
4. Toss greens and bacon with vinaigrette. Place eggs on top of salad and serve with toasts.
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Bistro Bacon and Egg Salad Reviews
[I posted this recipe.]
2 years, 11 months, 3 weeks, 2 days, 9 hours, 56 minutes ago