Poached Egg And Bacon Salad - Salad Lyonnaise

poachedeggandbaconsalad1.jpg

Ingredients


  • Frisee Lettuce, 2, Tsp Handful Of Fresh Torn Into Bite Sized Pieces
  • Bacon, 2, Strips
  • Shallots, 1, Tsp Chopped
  • Italian Bread, 1, Slice Little Butter To Make Buttered Croutons
  • Egg, 1, Poached
  • Olive Oil, 1, Tbsp
  • Wine Vinegar, 1, Tbsp
  • Dijon Mustard, 1/2, Tsp
  • Pepper, 1, To Taste
  • Salt, 1, To Taste

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Non Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 10 Min

Preparation Time

  • 10 Min

(4.2/5)

Properties


High carb No chicken No grains No fruits High sugar High fat Complex carbs High sodium High protein

Methods


  1. 1 Cook Two Strips Of Bacon On Medium Heat Until Done, About 5 Minutes. Remove From Heat, Let Drain Of Excess Fat On A Paper Towel. Once Cool, Chop. 2 Cut A Slice Of French Or Italian Bread Into Cubes. Toast On Medium High Heat In A Small Saucepan With A Teaspoon Of Melted Butter. Do Not Stir Bread Unless To Turn To A Different Side Once One Side Is Toasted. 3 Poach Egg Your Favorite Way. See How To Poach An Egg For Our Recommendation On The Easiest Way To Do It. 4 Layer The Frise, Bacon, Shallots, And Croutons On A Salad Plate. In A Small Jar, Mix The Olive Oil, Vinegar, Mustard, Salt And Pepper. Pour Dressing Over Salad. Top With The Poached Egg.

Ingredients


  • Frisee Lettuce, 2, Tsp Handful Of Fresh Torn Into Bite Sized Pieces
  • Bacon, 2, Strips
  • Shallots, 1, Tsp Chopped
  • Italian Bread, 1, Slice Little Butter To Make Buttered Croutons
  • Egg, 1, Poached
  • Olive Oil, 1, Tbsp
  • Wine Vinegar, 1, Tbsp
  • Dijon Mustard, 1/2, Tsp
  • Pepper, 1, To Taste
  • Salt, 1, To Taste

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