Bistro Bacon Egg Salad Recipes

EGG SALAD WITH BACON

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

EGG AND BACON SALAD

Steps:

• Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
• Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
• Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
• Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
• Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
• Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
• Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
• Make Ahead Note:
• The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.

BACON AND EGG SALAD

Steps:

• Preheat the oven to 375 degrees F.
• To cook the bacon using the "Mauro Method," line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!)
• Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.
• Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.

BISTRO BACON & EGG SALAD

Steps:

• Cook bacon in skillet over medium heat, stirring a bit, until crisp.
• Use slotted spoon to remove and drain on paper towels.
• Leave bacon drippings in pan.
• Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan.
• Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil.
• Toss greens with the vinaigrette and bacon pieces.
• Divide among 4 plates or shallow bowls.
• Place 2 eggs, sliced, on top of each salad and enjoy.

BISTRO CHEF'S SALAD

Steps:

• Fill a wide, shallow pot with 2 inches of water. Add 1/2 tablespoon vinegar and bring to a gentle simmer.
• Meanwhile, divide the brie between the baguette pieces and sprinkle with about 1 tablespoon of the basil. Whisk the mustard, the remaining 1 1/2 tablespoons vinegar, 1/2 teaspoon salt, and pepper to taste in a large bowl. Slowly whisk in the olive oil until smooth.
• One at a time, crack each egg into a small bowl or cup, then slip into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly.
• Add the mixed greens, frisee and the remaining basil to the bowl with the dressing and toss; season with salt and pepper. Divide among plates and top with the tomato and ham. Season the eggs with salt and pepper and add to the salads. Serve with the baguette pieces.

BACON AND EGG SALAD

Steps:

• Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Add the shallots to the pan and cook until softened, 2 to 3 minutes. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
• In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer. Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
• Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste. Serve immediately.

FRISéE AUX LARDONS

Steps:

• Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
• In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
• For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
• Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
• Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

SALAD LYONNAISE (WARM BACON & EGG SALAD)

Steps:

• Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.
• While the croutons are frying, make the dressing. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl. add the oil gradually to make a thick dressing, season, then set aside. Cut away and keep the lighter lettuce leaves and wash if needed, discarding any of the tough outer leaves.
• When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar. Crack the eggs into small bowls then gently lower into the water and poach for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate (see tip).
• Tip most of the croutons, lardons, all the leaves and two-thirds of the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and lardons around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and, just before serving, top each plate of salad with an egg, then season it.