Bacon and Eggs Breakfast Salad

Breakfast salad? Yes, please! I wrote this recipe for a contest using Davidson’s Safest Choice Eggs, which are pasteurized using a water bath process that eliminates the risk of Salmonella in eggs without changing their flavor or nutrient composition. These eggs are a a particularly great choice for recipes that do not call for fully cooking the eggs. Examples include smoothies, ice creams, salad dressings, sauces, and poached eggs. 

The poached egg in this recipe combines beautifully with the tangy lemon juice and savory bacon fat to make a dressing that will make a salad lover out of anyone! Don’t worry, it’s lightened up with the use of center cut bacon and substituting olive oil for a portion of the bacon fat. Enjoy this summer salad guilt free as a light dinner with crusty bread or accompaniment to brunch with friends. Oh, and don’t skip the step of massaging your kale! It’s worth the extra effort, as the bitterness of the leafy green will be mellowed by the lemon juice.

  
Ingredients:

1 bunch kale, purple or green

Juice of half a lemon

Dash of salt

1 tablespoon olive oil

4 slices center cut bacon, diced

1 tablespoon thinly sliced red onion

2 tablespoons distilled white vinegar

2 large eggs

2 radishes, sliced

Freshly ground pepper, to taste

Preparation:

1. Begin by tearing the leaves from thicker stems of the kale. Discard the stems and thinly slice the leaves. Place the kale in a large mixing bowl and drizzle with lemon juice, salt, and olive oil.

2. Massage the kale for 2-3 minutes with your hands, or until it is beginning to soften.

3. Cook the diced bacon in a frying pan over medium heat, stirring occasionally until golden. Add the red onion, sauté for 60 seconds longer, and remove from heat.

4. Bring 2 quarts of water to a simmer in a saucepan. Add the white vinegar. Break an egg into a small bowl or cup and gently pour into the simmering water. Using a slotted spoon, gather the egg white around the yolk. Repeat with the second egg. Cook for about 90 seconds for runny eggs, or up to 3 minutes for firmer eggs.

5. Top the massaged kale with the warm bacon and onion mixture and toss to combine. Divide the kale between two plates or shallow bowls. Top with sliced radishes, one poached egg, and freshly ground pepper. 

  
Don’t you love that poaching eggs isn’t as difficult as it seems? I think this method is fool-proof. I hope it works for you, too! 

What are you cooking this summer? Check out the links below for more safe egg inspiration!

*By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time. 



Advertisements

Frisée Salad with Warm Bacon Dressing and Poached Egg

My expert gourmet sister said this is called a lyonnaise salad. She also pointed out that the lettuce I used wasn’t actually frisée, but whatever I used turned out pretty tasty!

I got (what I thought was) frisée lettuce in my bountiful basket yesterday and had no idea how to use it. After googling recipe ideas, I learned that frisée is best with warm, savory dressings. The recipe I ended up using comes from epicurious.com. You can read it here.

I followed every step exactly- I tore the lettuce into bite sized pieces.

20131020-082338.jpg
I cooked some delicious uncured Black Forest bacon cut into 1/4″ pieces.

20131020-082442.jpg
I finished the hot dressing with shallots and red wine vinegar.

20131020-082615.jpg
The part I was most excited about was successfully poaching an egg to top the salad with! The instructions in the recipe are very helpful.

20131020-082747.jpg
I don’t usually love salads, but this beast is SO GOOD! I will definitely be making this bacon salad again and again. It’s gluten and grain free and very simple to put together once you get the hang of poaching eggs. It would be delicious without the egg, too.

Tomato Basil Pesto Spaghetti Squash with BACON

I almost ate a whole spaghetti squash myself tonight! This dish is SO good.

The fastest way to cook spaghetti squash is to cut it in half lengthwise and place it cut side down in a shallow dish of water in the microwave. With the turntable off, it should take about 15 mins to cook the squash. You’ll know it’s done when the shell gives a little when poked with a fork.

While the squash is in the microwave, place bacon in a single layer on an aluminum lined baking sheet. Cook all the bacon in the package so you have extra for other purposes. Place the bacon in a cold oven, then set to 400 degrees. Your bacon will be done in about 15 mins as well.

While the squash is cooking and the bacon is baking, sauté one small chopped onion in 2 tsp olive oil. Once golden, add 1 tsp minced garlic and 2 cups of grape tomatoes, halved. Continue to simmer on low until the squash is done.

Scrape the squash out of its shell using a fork. Don’t burn yourself! Toss the strands in with the tomatoes, onions, and garlic. Stir in a few tablespoons of your favorite pesto sauce. I like Trader Joe’s basil pesto. Combine well.

When the bacon is done, drain on paper towels and cut into bite sized pieces. Serve the dish with bacon on top!

20130613-202735.jpg

Colby didn’t get any spaghetti squash tonight because I’m saving some for tomorrow’s lunch (or tonight’s midnight snack). I don’t know what I’ll do when we have kids! I’m always reluctant to share my healthy food with anyone. Colby still got a variation of this dish. His variation consisted of buckwheat mixed with bacon and pesto sauce. Fortunately, he loved the buckwheat version and doesn’t know what he’s missing out on ;)