Best Warm Bread Salad Of Crispy Pancetta Parmesan Poached Egg Recipes

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WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG



Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg image

This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad. You will want about 3 large handfuls of rocket. The lettuce should be Oak leaf lettuce if you can get it. But you can use any salad leaves you like. The pancetta must be thinly sliced, or you can use thin sliced dry-cured smoked streaky bacon.

Provided by Jan-Luvs2Cook

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 loaf ciabatta
extra virgin olive oil
1 garlic clove
sea salt
black pepper
12 slices pancetta
1 lemon, juice of
4 large eggs
rocket
1 lettuce
100 g parmesan cheese

Steps:

  • Preheat the oven to 200°C/400°F/Gas6.
  • Leave the eggs in their shells at this point (you will need to poach them later on).
  • Shave the parmesan with a vegetable peeler and put to one side.
  • Peel and slice the garlic.
  • Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
  • Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
  • Bake for 10 minutes until the bread is crisp.
  • Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
  • Mix the lemon juice with 8 tablespoons of olive oil and season.
  • Put a big pan of unsalted water on to boil.
  • In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
  • Divide between 4 plates.
  • When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
  • Simmer for 4 minutes if you like a soft egg, or to your liking.
  • Place an egg on top of each salad and add the parmesan shavings.
  • Serve straight away - Don't let the eggs get cold!

Nutrition Facts : Calories 225.8, Fat 12.5, SaturatedFat 5.9, Cholesterol 233.5, Sodium 528.1, Carbohydrate 10.2, Fiber 3.6, Sugar 3, Protein 19.7

FRISéE SALAD WITH POACHED EGG



Frisée Salad With Poached Egg image

This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 4m

Yield Serves six

Number Of Ingredients 15

2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
6 large or extra-large eggs
1 tablespoon vinegar (any kind)
Salt
freshly ground pepper to taste
1 teaspoon fresh thyme leaves
2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

Steps:

  • Combine the lettuce, herbs, red pepper and croutons in a large bowl.
  • Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
  • Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 2 grams, TransFat 0 grams

WARM BREAD SALAD



Warm Bread Salad image

This is, quite possibly, the bread salad to end all bread salads. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat. Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic. Everything is piled into a roasting pan then slid into the oven just before the chicken comes out and stays in while the chicken rests (if you're not making it with chicken, heat the oven to 450, turn it off and pop the salad in for 15 minutes). At the last minute, toss the bread mixture with arugula and vinaigrette. Top with your meat of choice (or not) and dig in.

Provided by Florence Fabricant

Categories     salads and dressings, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 tablespoon dried currants
1 tablespoon red wine vinegar
2 tablespoons pine nuts
8 to 10 ounces slightly stale ciabatta or other open-textured white bread
8 tablespoons extra virgin olive oil
1 1/2 tablespoons Champagne vinegar or white wine vinegar, approximately
Salt and coarsely ground black pepper
3 garlic cloves, slivered
1/4 cup thinly sliced scallions
4 tablespoons lightly salted chicken stock or lightly salted water
4 cups arugula leaves or mustard greens, rinsed and dried

Steps:

  • Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
  • Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
  • Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
  • Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
  • Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 32 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 7 grams, TransFat 0 grams

PORK MILANESE WITH WARM AUTUMN SALAD AND POACHED EGG



Pork Milanese with Warm Autumn Salad and Poached Egg image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 cup all-purpose flour
6 large eggs
1 cup panko bread crumbs
1/2 cup grated Parmesan, plus more for serving
2 boneless pork loin chops, butterflied and gently flattened with the bottom of a saute pan
Kosher salt
1 tablespoon white vinegar
Extra-virgin olive oil
1 small red onion, sliced
Crushed red pepper flakes
1 cup porcini mushrooms, cut into bite-size pieces
1 cup baby arugula
1 radicchio trevisano, julienned
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • Set up a standard breading procedure by putting the flour, 2 eggs beaten with 1 tablespoon water, and panko mixed with 1/4 cup grated Parmesan in separate wide flat containers. Season the pork, generously, with salt on both sides. Using 1 hand for wet ingredients and the other hand for dry ingredients, coat the meat in the flour, then the eggs, and then the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook.
  • Line a baking sheet with a silpat or parchment paper. Spread a tablespoon of the grated parmesan into a thin circle about 3-inches in diameter to form a frico. Repeat 3 more times. Put the baking sheet into the oven and bake until the cheese is melted and lightly browned, about 10 minutes. Remove the pan from the oven and reduce the heat to 200 degrees F.
  • In a large saucepan over high heat, bring 2 to 3 inches of water to a boil. Add the white vinegar and reduce the heat to bring the water to a bare simmer. Carefully crack the remaining 4 eggs into the water and cook until the whites are set but the yolk is still soft, about 2 to 3 minutes. Remove the eggs with a slotted spoon and place them into a bowl of ice water to stop the cooking. Keep the water on the fire to reheat the eggs when you are ready to serve.
  • In a large skillet over medium heat add olive oil until it is about a 1/2-inch deep. Check the temperature of the oil by dipping the edge of the pork into the oil, if it does not sizzle and bubble STOP and WAIT! Check it again in another minute. If the oil is smoking it is too hot. When the oil is at the proper temperature gently add the meat. Do not crowd the pan or you will end up with greasy pork, it may be necessary to work in batches. When the pork is beautifully golden brown on each side and cooked through, remove from the pan and blot on paper towels. Sprinkle with salt and put them in a warm oven on a sheet pan.
  • In another large skillet over medium-high heat, pour in a thin layer of olive oil. Add the onions and a pinch of red pepper flakes, season with salt, and cook for 3 to 4 minutes. Add the mushrooms, season with salt, and cook until they are soft and wilted, about 3 to 4 minutes. If the pan is looking dry add another few drops of olive oil. Add the arugula, radicchio and red wine vinegar. Toss to combine and add more olive oil if needed. Season with salt, if needed.
  • When you are ready to serve, remove the poached eggs from the ice bath and put them back into the hot water. Arrange a piece of pork in the center of each serving plate and top it with some of the salad. Remove each egg from the hot water and pat dry. Put it on top of the salad and sprinkle with a few red pepper flakes. Carefully remove a frico from the baking sheet and prop it up next to the egg. Sprinkle some extra Parmesan all around and drizzle with some olive oil. You rock!

WARM WINTER BREAD SALAD



Warm Winter Bread Salad image

This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all tossed with herb vinaigrette. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

3 slices (1 inch thick) day-old Tartine Bakery's Country Bread, torn into 1-inch pieces (5 cups)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 small Belgian endives, leaves separated
1 head radicchio, inner leaves only, torn into 1-inch pieces
1 small head red-leaf lettuce, leaves torn into 1-inch pieces
1 head frisee, inner leaves only
1/3 cup blanched hazelnuts, toasted and coarsely chopped
3 strips thick-cut bacon, cooked and crumbled
Herb Vinaigrette
Finely grated pecorino Toscano cheese, for garnish

Steps:

  • Preheat oven to 400 degrees. Tossbread with oil and a pinch of salt.Spread onto a baking sheet,and bake until golden brown andcrisp, about 15 minutes.
  • Combine endives, radicchio,lettuce, and frisee in a bowl. Addhazelnuts, bacon, and croutons.Drizzle with half the vinaigrette,and toss well to combine.Add remaining vinaigrette asdesired. Season with salt andpepper. Garnish with cheese.

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