Ingredients with Measurements:
- 4 slices of bacon
- 4 large eggs
- 4 cups of mixed greens
- 1/4 cup of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of croutons
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Tongs
- Whisk
- Mixing bowl
Step-by-Step Instructions:
1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to cool.
2. In the same skillet, crack the eggs and cook them over medium heat until the whites are set and the yolks are still runny, about 2-3 minutes. Use tongs to carefully remove the eggs from the skillet and place them on a plate.
3. In a mixing bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
4. In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and croutons.
5. Crumble the cooled bacon over the salad and toss to combine.
6. Divide the salad onto four plates and top each with a fried egg.
7. Drizzle the dressing over the top of the salad and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 238
- Fat: 19g
- Carbohydrates: 6g
- Protein: 11g
Substitutions for ingredients:
- Instead of mixed greens, you can use any type of lettuce or leafy greens.
- Instead of cherry tomatoes, you can use any type of tomato.
- Instead of red onion, you can use white or yellow onion.
- Instead of croutons, you can use toasted bread or crackers.
Variations:
- Add sliced avocado or cucumber to the salad.
- Use turkey bacon instead of regular bacon.
- Top the salad with a poached egg instead of a fried egg.
Tips and Tricks:
- Make sure to cook the bacon until it is crispy so that it adds a nice crunch to the salad.
- Use a non-stick skillet to prevent the eggs from sticking.
- To make the salad more filling, add grilled chicken or shrimp.
Storage Instructions:
- This salad is best served immediately and should not be stored.
Reheating Instructions:
- N/A
Presentation Ideas:
- Serve the salad on a large platter with the fried eggs arranged on top.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the salad.
Pairings:
- This salad pairs well with a light white wine, such as Sauvignon Blanc.
Suggested Side Dishes:
- Serve the salad with a side of crusty bread or garlic bread.
Troubleshooting Advice:
- If the eggs stick to the skillet, use a spatula to carefully loosen them from the bottom of the pan.
Food Safety Advice:
- Make sure to cook the bacon and eggs to the proper temperature to prevent foodborne illness.
Food History:
- N/A
Flavor Profiles:
- The salty bacon and creamy egg yolk pair well with the tangy dressing and fresh greens.
Serving Suggestions:
- Serve the salad as a light lunch or dinner.
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