Bacon, Egg and Cucumber Salad Recipe

Name: Bacon, Egg and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium cucumberspeeled, halved, seeded and cut into 1/2-inch dice; 3 tablespoons white wine vinegar; 3 tablespoons water; 2 tablespoons unsalted butter; 1 tablespoon sugar; Salt and freshly ground pepper; 1 tablespoon olive oil; 6 ounces sliced bacon; 6 large eggs; 2 tablespoons chopped parsley; Toasted country bread, for serving

Servings: persons

3 medium cucumberspeeled, halved, seeded and cut into 1/2-inch dice
3 tablespoons white wine vinegar
3 tablespoons water
2 tablespoons unsalted butter
1 tablespoon sugar
Salt and freshly ground pepper
1 tablespoon olive oil
6 ounces sliced bacon
6 large eggs
2 tablespoons chopped parsley
Toasted country bread, for serving

1
In a medium saucepan, combine the cucumbers with the vinegar, water, butter and sugar and bring to a boil.
2
Cover and simmer over moderately low heat for 5 minutes.
3
Uncover and cook over moderate heat until the sauce thickens slightly and the cucumbers are crisp-tender, about 10 minutes.
4
Season with salt and pepper and keep warm.
5
Heat the olive oil in a large skillet.
6
Add the bacon and cook over moderate heat until crisp, about 8 minutes.
7
Drain the bacon on paper towels.
8
Fry the eggs in the same skillet until the yolks are soft but not runny.
9
Transfer the eggs to a cutting board and coarsely chop them.
10
Gently stir the eggs into the cucumbers.
11
Coarsely crumble in the bacon and toss gently.
12
Spoon the salad onto plates, sprinkle with parsley and serve with the toast.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium cucumberspeeled, halved, seeded and cut into 1/2-inch dice, 3 tablespoons white wine vinegar, 3 tablespoons water, 2 tablespoons unsalted butter, and more.

Yes, Bacon, Egg and Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bacon, Egg and Cucumber Salad

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