Breakfast Salad with Poached Egg and Caramelized Bacon Recipe – Simples Recipe Ever:- Breakfast Salad is a nutritious breakfast salad that is the ideal choice for a speedy breakfast or an easy dinner option during the week. In order to create a delectable brunch for the weekend, you can add it to your menu and top it anyway you like.
Breakfast Salad with Poached Egg and Caramelized Bacon Recipe – Simples Recipe Ever
A nutritious breakfast salad like this one is the ideal approach to get your day started off right. The perfect blend of fresh greens, bacon that has been cooked to perfection, a vinaigrette dressing that is light, and an egg that has been poached right on top!
Ingredients
- 4 cups of mixed greens (we used a spinach mixture)
- 6 strips of thick-cut bacon (make sure compliant if following Whole30)
- 2 eggs, (poached)
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic, (minced)
- 1 tablespoon red onion, (minced)
- kosher salt & ground black pepper
- optional additions – asparagus & broccoli
Instructions
Preheat the oven to 375 degrees Fahrenheit. The bacon should be placed on a sheet pan that has been lined with parchment paper. To achieve a crisp bacon, roast the bacon for twenty-five to thirty minutes. Place the bacon on a dish that has been lined with paper towels so that it can drain.
Meanwhile, bring a pot of water that is about medium in size to a boil. Put the eggs into the water that is boiling in a careful manner. Ten minutes of boiling time. The eggs should be placed in a basin filled with ice water. Wait for it to cool. Break the eggs open. First cut them in half lengthwise, and then cut them in half crosswise on the diagonal.
Also see :- 12 Different Types of Blueberries For Your Garden
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All of the ingredients, including mayonnaise, dijon mustard, lemon zest, lemon juice, garlic, paprika, coriander, and cayenne pepper, should be mixed together in a large mixing bowl. Use a whisk to mix the ingredients. The eggs, celery, green onions, radishes, dill, and chives should be folded in at this point.
Chop the bacon in a rough manner. The egg salad should be folded in half of it. Add some salt and black pepper to taste, and season with salt. After the bread has been toasted, sprinkle the watercress on top of it. Place a substantial amount of egg salad on top of the dish. The remaining bacon and any additional herbs should be used as garnishes.
NUTRITION
- Serving: 1serve
- Calories: 1029kcal
- Carbohydrates: 17g
- Protein: 34g
- Fat: 96g
- Saturated Fat: 57g
- Polyunsaturated Fat: 8g
- Monounsaturated Fat: 24g
- Trans Fat: 0.04g
- Cholesterol: 965mg
- Sodium: 1915mg
- Potassium: 1144mg
- Fiber: 8g
- Sugar: 4g
- Vitamin A: 4757IU
- Vitamin C: 44mg
- Calcium: 186mg
- Iron: 6mg
Notes
I procured a freshly baked loaf of black rye bread and proceeded to cut it into eight pieces, each of which was approximately half an inch in thickness. Due to the fact that the bread had a diameter of only around 5 inches, the toasts that were produced were quite little.
It is highly likely that you will have sufficient egg salad for four slices if you use a loaf of rye sandwich bread that has a circular diameter that is greater. I find that toasting the bread in olive oil is the method that I enjoy employing the most.
A skillet should be heated over medium heat, and then a substantial amount of olive oil should be drizzled into the pan to coat the bottom. As soon as the bread is hot, work in batches to toast it for a couple of minutes on each side until it comes out crisp.
Toast should be removed from the skillet and seasoned with a little bit of salt before being served. In order to toast all of the bread, repeat the process. On the other hand, you could always simply use a toaster to toast the bread.
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