Fry the bacon in a heavy skillet over medium heat until crisp. Transfer to a paper towel to drain.
Bring a medium skillet of water to a gentle simmer over medium heat. Add the vinegar to the water. Working with one egg a at a time, crack an egg into a small bowl and gently slide the egg into the simmering water in the skillet. Poach the eggs, gently pushing simmering water over the tops until the whites are cooked through but the yolks are not set, about 3 min.
Meanwhile, toss the greens in a large bowl with engouh vinaigrette to season the salad (about 2 T). Divide the salad between 2 plates. Using a slotted spoon, drain the eggs carefully and place 1 on top each salad. Season with cracked black pepper. Sprinkle the bacon and the croutons over the salads, dividing evenly, and serve.
Vinaigrette: 3 T red wine vinegar, 1 T shallot, 2 t Dijon mustard, 1/2 t kosher salt, 1/3 c olive oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (127g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 285 (83%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 227.2mg||70 %|
|Sodium 569.6mg||20 %|
|Potassium 240.3mg||6 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1g|
|Protein 12.9g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 345
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!