Tuesday, October 8

Poached Egg White and Turkey Bacon Salad

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.

No comments:

Post a Comment