Yes, this was my first attempt at poached eggs....how did you guess? But while my technique may need work it didn't affect the end result which was a delicious and very filling salad.
Vegetarians can of course hold the bacon though you may need to boil a couple extra eggs.
Ingredients: (serves 2)
1 cup white vinegar
4 egg whites
4 slices turkey bacon, cut into 1/2 inch strips
2 tbsp olive oil
1 tbsp red wine vinegar
2 tsp whole grain mustard
4 cups mixed greens
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, saute 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. (This can also be done over the stove for those of us who don't have a microwave.) Toss greens and turkey bacon with warm vinaigrette.
Divide greens 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.