Poached Egg & Bacon Sandwich – a delicious recipe with ciabatta rolls, butter, uncured bacon, curly endive, extra virgin olive oil, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
If you have take and bake ciabatta rolls, follow the directions on the package to warm up.
2
Slice rolls in half and spread butter on each half. Heat a non-stick skillet over medium-low heat and toast each roll half. Set aside.
3
Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
4
Make the dressing for the greens: combine 1 Tablespoon extra virgin olive oil, 1/2 Tablespoon red wine vinegar, and 1/2 teaspoon mayo. Whisk this together until well combined. Roughly chop the greens and toss with dressing.
5
Fill a medium saute pan with about 2 inches of water and bring to a slow boil. When water is boiling, add one egg and poach. Keep the water to a low boil and, using a spoon, gently spoon hot water over the top of the egg to cook it. Cook each egg for about 1 minute for over easy.
6
Assemble the sandwich: on one half of each roll layer 2 slices of bacon, 1 egg, and half of the greens. Top with the other roll half.
675
kcal
Calories
54
g
Fat
2
g
Carbs
44
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 fresh ciabatta rolls, 1 tablespoon butter, 4 pieces uncured bacon, 2 handfuls curly endive, frisee or other bitter salad green, and more.
Yes, Poached Egg & Bacon Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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