Bistro Bacon and Egg Salad

Ready in 30 minutes

A delicious and decadent salad from "The Best 30-Minute Recipe" cookbook from the editor's of Cook's Illustrated Magazine.

Top-ranked recipe named "Bistro Bacon and Egg Salad"

5 avg, 1 review(s) 100% would make again


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1 Baguette; cut into 1/2" thick slices
2 tbsp extra virgin olive oil
1 cup Boursin cheese spread
8 slices thick bacon; chopped coarse
1 tbsp unsalted butter
4 large Eggs; cracked into 2 small bowls
Ground Black Pepper
8 oz mesclun; or other greens
4 roma tomatoes; quartered
For the vinaigrette:
3 tbsp red wine vinegar; white wine vinegar also works
3 tbsp whole-grain mustard
1 shallot; peeled
1 garlic clove; peeled
2 tsp fresh thyme
3/4 cup extra virgin olive oil

Original recipe makes 4 Servings



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.


Added on Award Medal
Calories Per Serving: 1443 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Nlp9 3 years ago
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