Poached Egg Salad with Bacon Vinaigrette

July 01, 2013


Cook bacon in small skillet over medium heat until crisp. Remove from heat, drain rendered fat into small bowl and reserve bacon. (If fat is less than 1/4 cup, add oil to compensate.) Add vinegar, honey, mustard, and garlic to bowl, whisking until thick. Stir in chives. Season with salt and pepper; set aside.

In a large, straight-sided skillet, heat 2 inches of water until a few bubbles have broken the surface. Working with one egg at a time, crack into small bowl and gently pour into water, leaving space between each egg. Cook eggs until whites are just set and yolk is runny, 3–4 minutes. Carefully remove eggs from skillet and blot with paper towels to remove excess water. Arrange lettuce on serving plates, top with egg, reserved bacon, blue cheese, and chives. Drizzle with vinaigrette and serve.

NOTE: Farm fresh eggs are perfect for making beautifully formed poached eggs. The fresher the egg, the tighter the whites.

Recipe courtesy of Charlotte Abrams


  • 4 strips bacon, chopped
  • ¼ cup apple cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon minced chives, plus more for garnish
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 4 large eggs
  • 2 heads leafy lettuce, leaves torn
  • ¼ cup crumbled blue cheese
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