Bistro Bacon Egg Salad Recipes

BACON AND EGG SALAD

Steps:

• Preheat the oven to 375 degrees F.
• To cook the bacon using the "Mauro Method," line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!)
• Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.
• Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.

EGG SALAD WITH BACON

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

EGG SALAD AND BACON SANDWICH

Steps:

• In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.

PANTRY BISTRO SALAD

Steps:

• Heat a medium skillet over medium high heat, and then swirl in 1 tablespoon of the olive oil. Add the bacon and onion and saute until the bacon is crisp, 5 to 8 minutes. Remove the bacon and onion mixture with a slotted spoon to drain on paper towels.
• Meanwhile, poach the eggs in gently boiling water for 2 to 3 minutes, until the white is set and the yolk is still runny. Using a slotted spoon, remove the eggs and place on a clean kitchen towel to drain.
• Slice the lettuce into 1/2-inch pieces and place in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and the vinegar and season with salt and pepper. Toss to coat the leaves.
• Divide the lettuce among 4 bowls. Sprinkle each with the bacon mixture. Place an egg on top of each and serve immediately with toasted bread.

ORIGINAL RANCH BACON & EGG SALAD SANDWICH

Steps:

• Mix all ingredients together. Chill.
• Spread on favorite sandwich bread or rolls.
• ENJOY.

BACON AND EGG SALAD

Steps:

• Rub inside of salad bowl with cut sides of garlic clove halves; discard them. Add frisee to bowl and set aside.
• Line a plate with paper towels.
• Cook bacon in a medium skillet over medium heat about 7 minutes, until it has crisped and browned, then transfer to drain on lined plate. Chop into bite-size pieces. Pour half of bacon fat from skillet (reserve for another use, if desired).
• Meanwhile, bring half-filled medium pot of water to barely boiling over medium heat. Crack egg into small bowl and gently slip into water. (You may stir water vigorously in circular motion with long-handled spoon before adding egg. That creates a whirlpool and helps egg stay neatly contained in its center.) Cook for about 4 minutes or to your desired degree of doneness. Use slotted spoon to transfer to small bowl; cover to keep warm.
• Return skillet with remaining bacon fat to medium-high heat. Add balsamic vinegar, water and sugar, stirring to combine; bring to boil and cook for 3 seconds, until mixture has thickened slightly, then remove from heat.
• Pour half the dressing over greens in bowl; toss to lightly wilt greens. Add croutons, cooked bacon pieces and remaining dressing. Season with pepper to taste and top with warm poached egg.