Bacon & Poached Egg Salad

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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.

Asparagus Poached Egg and Bacon Salad Hero

READY In

45 Minutes

PREP TIME

25 Minutes

COOK TIME

20 Minutes

SERVES

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Ingredients

8 slices bacon

1 bunch asparagus, ends trimmed

1 tablespoon white vinegar

2 large eggs

1/4 cup Simply 60® Balsamic Vinaigrette, divided

4 cups mixed greens (i.e. romaine, Bibb, frisee, etc.)

2 Sister Schubert’s® Dinner Yeast Rolls, baked according to directions, cooled and sliced

1/2 cup shredded Swiss cheese

Black pepper, freshly ground

Directions

Step 1:

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.

Step 2:

While bacon is cooking, bring a large pot of water to a boil and blanch the asparagus for 2 to 3 minutes. Drain.

Step 3:

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.

Step 4:

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.

Step 5:

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.