Poached Egg Salads With Pancetta Vinaigrette Recipe

Name: Poached Egg Salads With Pancetta Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained; 1-1/2 cups whole fresh shiitake mushrooms; 2 tablespoons olive oil; 1 teaspoon minced fresh rosemary; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 2 ounces pancetta or bacon strips, chopped; 1 shallot, finely chopped; 1/4 cup sherry vinegar; 1 tablespoon Dijon mustard; 1 teaspoon sugar; 1/4 cup olive oil; 1 tablespoon white vinegar; 8 large eggs; 2 cups fresh arugula

Servings: persons

1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1-1/2 cups whole fresh shiitake mushrooms
2 tablespoons olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 ounces pancetta or bacon strips, chopped
1 shallot, finely chopped
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup olive oil
1 tablespoon white vinegar
8 large eggs
2 cups fresh arugula

1
In a large bowl, combine the artichokes, mushrooms, oil, rosemary, salt and pepper; transfer to an ungreased
2
. Bake at 425u00b0 until mushrooms are tender, 10-15 minutes.
3
Meanwhile, in a large skillet, cook pancetta and shallot over medium heat until pancetta is crisp. Stir in the sherry vinegar, mustard and sugar; heat through. Transfer to a small bowl; gradually whisk in oil. Set aside.
4
Place 2-3 in. of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
5
Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water.
6
Divide arugula among 8 salad plates. Top each with artichoke mixture and a poached egg; drizzle with vinaigrette.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained, 1-1/2 cups whole fresh shiitake mushrooms, 2 tablespoons olive oil, 1 teaspoon minced fresh rosemary, and more.

Yes, Poached Egg Salads With Pancetta Vinaigrette 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.

That's it — enjoy your meal!

Poached Egg Salads With Pancetta Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions