Poached Egg Whites Turkey Bacon Salad Recipes

POACHED EGG WHITES, TURKEY BACON SALAD

Steps:

• Add white vinegar and salt to a large pot of water; bring to a simmer. Slide an egg white into pot slowly; let cook 30 seconds before adding another egg white.
• Repeat with remaining egg whites. Poach until opaque, 2 to 3 minutes each; with a slotted spoon, move to a plate.
• In a medium pan over low heat, sauté turkey bacon until crisp, 7 to 10 minutes. Set aside.
• In a microwave-safe bowl, whisk together oils, red wine vinegar and mustard; season with salt and black pepper. Nuke vinaigrette 45 seconds. Toss frisée and turkey bacon with warm vinaigrette.
• Divide frisée mixture between 2 bowls and create a nest in each; add 2 poached egg whites to each nest. Season with salt and black pepper and serve immediately.

SALAD WITH CANADIAN BACON AND POACHED EGGS

Steps:

• Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
• Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
• Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
• Toss frisée with dressing. Serve topped with bacon and eggs.

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.

SALAD WITH POACHED EGGS AND BACON DRESSING

Steps:

• Heat the oil in a small saute pan over medium heat. Saute the bacon strips until golden and crispy. Remove the bacon with a slotted spoon to a paper towel to drain and reserve. Pour off the oil and bacon fat, and reserve. Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing. Season with salt and pepper to taste and set aside.
• Fill a small sauce pan with 3 inches of water. Add the distilled vinegar. Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer. Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes.
• Meanwhile toss the salad with the reserved bacon and the dressing. Season with salt and pepper.
• Put the salad on a plate and place the toasts on the salad. Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels. Place egg on toast and serve immediately.

WHITE WINE POACHED EGG WITH A BACON-FRISEE SALAD

Steps:

• For the salad: Place the bacon lardons into a saute pan and cook to render the fat and crisp. Remove the bacon lardons and reserve 1/2 cup bacon fat for the dressing. Drain the frisee and fennel and dry in a salad spinner. Set the frisee and fennel aside in a medium bowl.
• To the same bowl add the reserved bacon, pickled onions, and warm vinaigrette dressing that has been spooned around the side of the bowl. Spooning the dressing on the side of the bowl helps from overdressing the salad itself. Toss to combine.
• For the poached egg: Add 2 cups or about 1-inch white wine to a saucepan and add a splash of vinegar and big pinch salt. Add the bouquet garni to the saucepan and bring the mixture to a slow simmer. Once at a slow simmer, remove the bouquet garni. Carefully crack the egg into a ramekin. Gently slide the cracked egg into the liquid and poach. While the egg is cooking, baste or spoon some of the hot liquid over the egg to cook evenly, about 45 seconds to 1 minute. Remove the egg from the liquid with a slotted spoon and place into a small dish. Season the egg with sea salt and freshly ground black pepper.
• For serving: Place the toast slice onto a plate. Top with the salad and egg. Garnish with more bacon, sea salt, freshly ground black pepper, extra-virgin olive oil. Drizzle with more dressing and garnish with fresh tarragon, if desired.
• For the vinaigrette: Combine the shallot, garlic, salt, vinegar, mustard, and salt in a medium mixing bowl. Whisk in a few drops of the bacon fat and then begin adding the bacon fat in a thin stream, whisking continuously until all the oil is incorporated. Taste the dressing and season with salt and freshly ground black pepper.
• For the pickled onions: Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the garlic, bay leaves, coriander seeds, black peppercorns, red pepper flakes, and mustard seeds, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

MIXED GREENS WITH 5-SPICED BACON AND POACHED EGG

Steps:

• FOR THE BACON:.
• Preheat oven to 400°F
• Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 15 minutes or until bacon edges begin to curl.
• Remove pan from oven.
• Carefully drain drippings into glass measuring cup; set aside.
• Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds.
• Brush bacon with honey mixture.
• Bake 10 minutes longer or until bacon is browned and crisp.
• Carefully drain any additional drippings into measuring cup.
• Cool bacon on wire rack & break into bite-size pieces, then set aside.
• FOR THE SALAD:.
• Mix water, lemon juice and Chinese five spice in small bowl.
• Add apple slices; toss to coat well; set aside.
• Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended; set aside.
• FOR THE POACHED EGGS:.
• Ffill large deep saucepan with 2 inches of water.
• Add 1 tablespoon vinegar & bring to boil.
• Reduce heat to medium.
• Break 1 egg into small dish.
• Carefully slide egg into simmering water (bubbles should begin to break the surface of the water).
• Repeat with remaining eggs.
• Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken.
• Carefully remove eggs with slotted spoon.
• Drain on paper towels.
• TO SERVE:
• Divide greens among 6 plates.
• Top each with a poached egg.
• Sprinkle egg with additional Chinese five spice.
• Arrange drained apple slices and bacon around salad.
• Warm dressing if needed and drizzle over salads.
• Serve immediately.

SPINACH AND BACON SALAD WITH POACHED EGGS

Steps:

• Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 T vinegar.
• Break each egg into a cup; dip cup in water 20 seconds tnen release egg. Cook until whites are just firm, 4-6 minutes
• Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
• In a med saucepan, cook bacon over med-high heat, until browned; remove. Cook shallot in bacon fat until soft.
• Add remaining 1/2 c vinegar; boil over high until redued to 1/3 c, 2-3 minutes Season with salt and pepper.
• In a bowl, toss spinach with bacon and Hot vinaigrette. Divide among 4 plates and top each with a poached egg.