Poached Egg Whites, Turkey Bacon Salad – a delicious recipe with white vinegar, salt, egg whites, turkey bacon, olive oil, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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.
2
Repeat with remaining egg whites. Poach until opaque, 2 to 3 minutes each; with a slotted spoon, move to a plate.
3
In a medium pan over low heat, saute turkey bacon until crisp, 7 to 10 minutes. Set aside.
4
In a microwave-safe bowl, whisk together oils, red wine vinegar and mustard; season with salt and black pepper. Nuke vinaigrette 45 seconds. Toss frisee and turkey bacon with warm vinaigrette.
5
Divide frisee 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.
312
kcal
Calories
23
g
Fat
1
g
Carbs
22
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 9 ingredients. The key ingredients include: 1 cup white vinegar, 1 teaspoon salt, 4 egg whites, 4 slices turkey bacon, cut into 1/2-inch strips, and more.
Yes, Poached Egg Whites, Turkey Bacon 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.
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