Dandelion, Bacon and Egg Salad
Published September 19, 2006
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 slices good-quality bacon, cut crosswise into thin strips
1 shallot, minced
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper
4 large eggs
1 bunch dandelion greens or frisèe
Chives, snipped, optional
Nutritional analysis per serving (4 servings)
5 grams carbs; 205 milligrams cholesterol; 205 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 1 gram fiber; 301 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
- Step 2
Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Mix well, and season with salt and pepper to taste.
- Step 3
Return skillet to stove over low heat. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.
- Step 4
Toss greens with dressing and arrange on four plates. Sprinkle bacon evenly over greens. Add one egg to each plate and, if desired, sprinkle with chives. Serve immediately.
Private Notes