Dinner Tonight: Dandelion Salad With Poached Eggs And Bacon Recipe Recipe

Name: Dinner Tonight: Dandelion Salad With Poached Eggs And Bacon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups stale bread, cut into 1/2-inch cubes; 2 tablespoons olive oil; 2 teaspoon minced herbs, such as thyme or rosemary; 1/2 teaspoon kosher salt; 8 ounces thick-cut bacon, cut into 1-inch pieces; Canola oil, as needed; 1 tablespoon minced shallots; 2 tablespoon sherry vinegar; 1 tablespoon whole-grain mustard; 4 cups dandelion leaves; 4 large eggs; 6 cups water; 1/4 cup white vinegar

Servings: persons

2 cups stale bread, cut into 1/2-inch cubes
2 tablespoons olive oil
2 teaspoon minced herbs, such as thyme or rosemary
1/2 teaspoon kosher salt
8 ounces thick-cut bacon, cut into 1-inch pieces
Canola oil, as needed
1 tablespoon minced shallots
2 tablespoon sherry vinegar
1 tablespoon whole-grain mustard
4 cups dandelion leaves
4 large eggs
6 cups water
1/4 cup white vinegar

1
Preheat the oven to 350 degrees. Toss the bread with the oil, herbs, and salt, and spread on a baking sheet. Bake until golden brown, about 10 minutes.
2
In the meantime, start the bacon cooking in a large skillet over medium heat. Cook until the fat renders and the bacon is chewy and starting to crisp, 7-10 minutes. Remove to a plate lines with paper towels, then add a little canola oil (if necessary) to make about 1/3 cup of fat, depending on how much fat the bacon rendered. Add the shallots, vinegar, and mustard and bring to a boil, scraping up any brown bits in the pan. Stir quickly to bring together into a dressing and keep warm.
3
While the bacon is cooking, bring the water and vinegar for the eggs to a simmer, then crack the eggs into a small dish or ladle. Slip them carefully into the water and simmer until the whites are just set and the yolk is still runny, about 3-4 minutes.
4
In a large bowl, combine the dandelion greens with the bacon, croutons, and dressing. Toss to combine, then plate and top with the poached egg. Serve immediately while the egg and dressing are still warm.

526

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 13 ingredients. The key ingredients include: 2 cups stale bread, cut into 1/2-inch cubes, 2 tablespoons olive oil, 2 teaspoon minced herbs, such as thyme or rosemary, 1/2 teaspoon kosher salt, and more.

Yes, Dinner Tonight: Dandelion Salad With Poached Eggs And Bacon Recipe 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.

Dinner Tonight: Dandelion Salad With Poached Eggs And Bacon Recipe

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