Bacon & Poached Egg Salad
Asparagus, poached egg, and bacon with a drizzle of Simply 60® Balsamic Vinaigrette and a side of Sister Schubert’s® Artisan Style Mini Baguettes make this mixed salad a brunch classic.
Ready In: 45 Minutes
Prep Time: 25 Minutes Cook Time: 20 Minutes
Preheat oven to 375° F. Place bacon on a baking pan with sides and bake until crispy, about 15 minutes. Drain cooked bacon on paper towels.
While bacon is cooking, bring a large pot of water to a boil and blanch the asparagus for 2 to 3 minutes. Drain.
Bring a second pan of water to a simmer; add 1 tablespoon white vinegar. Crack each egg open and individually place each one in a small cup or ramekin. Transfer each egg to the simmering water and cook 2 to 3 minutes.
Place 2 tablespoons of vinaigrette and mixed greens in a mixing bowl and toss together. To arrange individual salads, divide and place salad greens with warm asparagus on each plate.
Add bread slices to each plate and place one egg on top of one piece of bread. Sprinkle with bacon and add cheese. Drizzle with remaining dressing. Sprinkle freshly ground black pepper. Serve.
