Dandelion, Bacon and Egg Salad
- Total Time
- 20 minutes
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Ingredients
- 4slices good-quality bacon, cut crosswise into thin strips
- 1shallot, minced
- 1tablespoon apple cider vinegar
- Salt and freshly ground black pepper
- 4large eggs
- 1bunch dandelion greens or frisèe
- Chives, snipped, optional
Nutritional analysis per serving (4 servings)
205 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 301 milligrams sodium
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.
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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