Best Mixed Greens With 5 Spiced Bacon And Poached Egg Recipes

MIXED GREENS WITH 5-SPICED BACON AND POACHED EGG

Steps:

• FOR THE BACON:.
• Preheat oven to 400°F
• Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 15 minutes or until bacon edges begin to curl.
• Remove pan from oven.
• Carefully drain drippings into glass measuring cup; set aside.
• Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds.
• Brush bacon with honey mixture.
• Bake 10 minutes longer or until bacon is browned and crisp.
• Carefully drain any additional drippings into measuring cup.
• Cool bacon on wire rack & break into bite-size pieces, then set aside.
• FOR THE SALAD:.
• Mix water, lemon juice and Chinese five spice in small bowl.
• Add apple slices; toss to coat well; set aside.
• Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended; set aside.
• FOR THE POACHED EGGS:.
• Ffill large deep saucepan with 2 inches of water.
• Add 1 tablespoon vinegar & bring to boil.
• Reduce heat to medium.
• Break 1 egg into small dish.
• Carefully slide egg into simmering water (bubbles should begin to break the surface of the water).
• Repeat with remaining eggs.
• Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken.
• Carefully remove eggs with slotted spoon.
• Drain on paper towels.
• TO SERVE:
• Divide greens among 6 plates.
• Top each with a poached egg.
• Sprinkle egg with additional Chinese five spice.
• Arrange drained apple slices and bacon around salad.
• Warm dressing if needed and drizzle over salads.
• Serve immediately.

MIXED GREENS WITH CRISPY BACON, GOAT CHEESE, AND FRIED EGG

Steps:

• Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off and discard all but 1 tablespoon drippings from skillet.
• Whisk vinegar and mustard in large bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Transfer 1 tablespoon dressing to small bowl; set aside. Add greens to large bowl with dressing; toss to coat. Divide greens among 4 plates. Scatter goat cheese and bacon pieces over each salad.
• Heat drippings in same skillet over medium heat. Gently break eggs into skillet; cook until whites begin to set, about 1 minute. Add 2 tablespoons water to skillet; cover and cook until whites are set and yolks are softly set, about 2 minutes. Using spatula, top each salad with 1 egg. Sprinkle eggs with salt and pepper. Drizzle lightly with reserved 1 tablespoon dressing and serve.

CHEF SCOTT'S KICKIN' MIXED GREENS

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
• Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.