Egg and Bacon Salad with Poached

Ingredients

Estimated total cost: €7.89 · €1.31/serving

• 1 teaspoon of sophisticated Dijon mustardEst. price €0.08–€0.20
• 1/4 teaspoon of exquisite saltEst. price €0.01–€0.03
• 2 tablespoons of finely minced shallots (soak in ice water for 10 minutes to reduce sharpness)Est. price €0.25–€0.60
• 1 tablespoon of finely chopped fresh flat-leaf parsley (add at the end for maximum freshness)Est. price €0.15–€0.35
• 5 1/2 teaspoons of high-quality red-wine vinegarEst. price €0.18–€0.40
• 4 tablespoons of premium extra-virgin olive oilEst. price €0.60–€1.20
• 6 oz of sliced Canadian bacon, cut into 1- by 1/4-inch piecesEst. price €3.00–€5.50
• 1/2 teaspoon of freshly ground black pepperEst. price €0.02–€0.06
• 4 large farm-fresh eggs (crack into a bowl individually before adding to the dish)Est. price €1.20–€2.00
• 6 cups of delicate torn frisée lettuce (rinse and dry thoroughly before using)Est. price €2.40–€4.50

Steps

1. 1

   In a large bowl, combine mustard, salt, shallots, parsley, and 4 1/2 teaspoons of vinegar. Slowly pour in 3 tablespoons of oil while whisking continuously until the mixture is emulsified.

2. 2

   In a 12-inch skillet, heat the remaining tablespoon of oil over high heat. Add the bacon and pepper, stirring frequently until the bacon is browned, which should take about 1 to 2 minutes.

3. 3

   Begin by filling a deep 10-inch skillet with water, adding 1 teaspoon of vinegar, and bringing it to a simmer. Crack an egg into a small cup and gently pour it into the simmering water. Repeat this process with the remaining 3 eggs, making sure to space them evenly in the skillet. Allow the eggs to poach over low heat until the whites are set but the yolks remain soft, which should take around 2 to 3 minutes. Carefully remove the poached eggs from the water using a slotted spoon and place them on paper towels to drain. Season each egg with salt and pepper before serving.

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• Cultural note

  The combination of eggs and bacon is a classic in Western cuisine, with variations found in breakfast dishes around the world. The use of Dijon mustard and red-wine vinegar hints at French culinary influence in this salad.

• Seasonal note

  This Egg and Bacon Salad is perfect for spring and summer when fresh herbs and greens like parsley and frisée are in season. Eggs are typically available year-round.

• Health note

  This salad is a good source of protein from eggs and Canadian bacon, while also providing essential vitamins A and C from parsley. However, it is high in cholesterol and sodium, so moderation is key.