Best Poached Egg Whites Turkey Bacon Salad Recipes

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POACHED EGG WHITES, TURKEY BACON SALAD



Poached Egg Whites, Turkey Bacon Salad image

This dish has a French feel. You can enjoy it morning, afternoon or night, and you'll definitely want to. -Mendelsohn

Provided by Spike Mendolsohn

Yield Makes 2 servings

Number Of Ingredients 9

1 cup white vinegar
1 teaspoon salt
4 egg whites
4 slices turkey bacon, cut into 1/2-inch strips
2 tablespoons olive oil
1 tablespoon vegetable oil
1 tablespoon red wine vinegar
2 teaspoon whole-grain mustard
4 cups frisée, picked and rinsed

Steps:

  • 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.
  • Repeat with remaining egg whites. Poach until opaque, 2 to 3 minutes each; with a slotted spoon, move to a plate.
  • In a medium pan over low heat, sauté turkey bacon until crisp, 7 to 10 minutes. Set aside.
  • In a microwave-safe bowl, whisk together oils, red wine vinegar and mustard; season with salt and black pepper. Nuke vinaigrette 45 seconds. Toss frisée and turkey bacon with warm vinaigrette.
  • Divide frisée 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.

WHITE WINE POACHED EGG WITH A BACON-FRISEE SALAD



White Wine Poached Egg with a Bacon-Frisee Salad image

Provided by Michael Symon : Food Network

Time 40m

Yield 1 serving

Number Of Ingredients 31

1 or 2 slices ciabatta bread, grilled with extra-virgin olive oil
8 ounces bacon, cut into lardons, reserving at least 1/2 cup bacon fat for dressing (good for 4 servings)
2 medium heads frisee, trimmed and outer leaves removed and soaked in ice water with a big pinch kosher salt
1 head fennel, halved, cored and sliced paper thin on a mandolin, and add to ice water with frisee
1 heaping tablespoon Pickled Onions, recipe follows
1 handful frisee, trimmed and washed
2 tablespoons Warm Vinaigrette dressing, recipe follows
About 2 cups white wine, for poaching (or about 1-inch liquid in small saucepan)
Splash white wine vinegar, for poaching
1 bouquet garni (1 clove garlic, bay leaf, shallot, 1/2 teaspoon peppercorns in cheesecloth tied with butcher's twine with extra string to tie to handle of pot)
Pinch kosher salt
1 chicken egg, cracked into individual ramekin
Sea salt
Freshly ground black pepper
1/2 shallot, minced (1 tablespoon)
1/2 clove garlic, smashed
Pinch kosher salt
1/4 cup red wine vinegar or big splash
1 tablespoon Dijon mustard
1/2 cup warm bacon fat
Freshly ground black pepper
2 pounds red onions, sliced
White wine vinegar
Sugar
Kosher salt
4 cloves garlic
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 tablespoon crushed red pepper flakes
2 teaspoons mustard seeds

Steps:

  • For the salad: Place the bacon lardons into a saute pan and cook to render the fat and crisp. Remove the bacon lardons and reserve 1/2 cup bacon fat for the dressing. Drain the frisee and fennel and dry in a salad spinner. Set the frisee and fennel aside in a medium bowl.
  • To the same bowl add the reserved bacon, pickled onions, and warm vinaigrette dressing that has been spooned around the side of the bowl. Spooning the dressing on the side of the bowl helps from overdressing the salad itself. Toss to combine.
  • For the poached egg: Add 2 cups or about 1-inch white wine to a saucepan and add a splash of vinegar and big pinch salt. Add the bouquet garni to the saucepan and bring the mixture to a slow simmer. Once at a slow simmer, remove the bouquet garni. Carefully crack the egg into a ramekin. Gently slide the cracked egg into the liquid and poach. While the egg is cooking, baste or spoon some of the hot liquid over the egg to cook evenly, about 45 seconds to 1 minute. Remove the egg from the liquid with a slotted spoon and place into a small dish. Season the egg with sea salt and freshly ground black pepper.
  • For serving: Place the toast slice onto a plate. Top with the salad and egg. Garnish with more bacon, sea salt, freshly ground black pepper, extra-virgin olive oil. Drizzle with more dressing and garnish with fresh tarragon, if desired.
  • For the vinaigrette: Combine the shallot, garlic, salt, vinegar, mustard, and salt in a medium mixing bowl. Whisk in a few drops of the bacon fat and then begin adding the bacon fat in a thin stream, whisking continuously until all the oil is incorporated. Taste the dressing and season with salt and freshly ground black pepper.
  • For the pickled onions: Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the garlic, bay leaves, coriander seeds, black peppercorns, red pepper flakes, and mustard seeds, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
  • Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

SALAD WITH POACHED EGGS AND BACON DRESSING



Salad with Poached Eggs and Bacon Dressing image

Provided by Food Network Kitchen

Yield 1 serving

Number Of Ingredients 8

2 teaspoons extra-virgin olive oil
1 piece bacon, cut crosswise into 1/2 inch thick strips
1 teaspoon aged sherry or red wine vinegar
Kosher salt plus and freshly ground black pepper
1 tablespoon distilled vinegar
1 to 2 large eggs
1-1/2 cups mixed greens, washed and spun dried
1 or 2 (1/2-inch) thick slices of a baguette or sourdough bread, lightly toasted

Steps:

  • Heat the oil in a small saute pan over medium heat. Saute the bacon strips until golden and crispy. Remove the bacon with a slotted spoon to a paper towel to drain and reserve. Pour off the oil and bacon fat, and reserve. Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing. Season with salt and pepper to taste and set aside.
  • Fill a small sauce pan with 3 inches of water. Add the distilled vinegar. Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer. Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes.
  • Meanwhile toss the salad with the reserved bacon and the dressing. Season with salt and pepper.
  • Put the salad on a plate and place the toasts on the salad. Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels. Place egg on toast and serve immediately.

CHICORY, BACON, AND POACHED EGG SALAD



Chicory, Bacon, and Poached Egg Salad image

Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms

Provided by Molly Baz

Categories     Bon Appétit     Salad     Dinner     Lettuce     Leafy Green     Parmesan     Honey     Bacon     Rosemary     Mushroom     Egg     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

4 oz. Parmesan
1 medium shallot, finely chopped
1/4 cup sherry vinegar or red wine vinegar
1 Tbsp. honey
7 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
8 oz. slab or thick-cut bacon, cut into 1/2" pieces
2 (8"-long) sprigs rosemary
1 lb. mixed wild mushrooms (such as shiitake, maitake, and/or oyster), woody stems removed
1 lb. chicory (such as radicchio, escarole, and/or frisée), leaves torn into 3" pieces
4 large eggs

Steps:

  • Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
  • Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon and rosemary to paper towels.
  • Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don't toss. Strip rosemary leaves off stems into bowl and add chicory.
  • Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
  • Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.

FRISEE SALAD WITH BACON AND POACHED EGGS



Frisee Salad with Bacon and Poached Eggs image

Provided by Kelsey Nixon

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

3 cups (about 8 ounces) frisee, washed and dried
6 ounces slab bacon, cut into 1/4-inch-thick slices or 7 thick-cut bacon slices
2 tablespoons distilled white vinegar
4 large eggs
2 tablespoons chopped shallot
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 French baguette, sliced
Olive oil, for drizzling

Steps:

  • Tear the frisee into bite-size pieces and put in a large bowl.
  • In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden. Remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet.
  • Fill a large saucepan half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer the eggs about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl.
  • Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk in the Dijon mustard and honey. Pour the hot dressing over the frisee and toss with salt, and pepper, to taste. Crumble the crisp bacon slices over the salad and garnish with chives, and tarragon.
  • For the croutons:
  • Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons.
  • Divide the salad evenly among 4 plates and top with the poached eggs and garlic croutons. Season the eggs with salt, and pepper, and serve the salad immediately.

SALAD WITH CANADIAN BACON AND POACHED EGGS



Salad with Canadian Bacon and Poached Eggs image

Categories     Salad     Egg     Leafy Green     Pork     Side     Poach     Quick & Easy     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1 teaspoon Dijon mustard
1/4 teaspoon salt
2 tablespoons minced shallots
1 tablespoon finely chopped fresh flat-leaf parsley
5 1/2 teaspoons red-wine vinegar
4 tablespoons extra-virgin olive oil
6 oz sliced Canadian bacon, cut into 1- by 1/4-inch pieces
1/2 teaspoon black pepper
4 large eggs
6 cups torn frisée

Steps:

  • Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
  • Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
  • Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
  • Toss frisée with dressing. Serve topped with bacon and eggs.

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