Best 4 Poached Egg Salads With Pancetta Vinaigrette Recipes
In a realm of culinary delights, poached egg salads emerge as a symphony of textures and flavors, tantalizing the taste buds with their delicate poached eggs nestled amidst a tapestry of crisp greens, succulent meats, and tangy dressings. These salads transcend the ordinary, elevating the simple egg to a culinary masterpiece. Among the featured recipes, the Poached Egg Salad with Pancetta Vinaigrette stands out as a harmonious blend of flavors, with pancetta's savory smokiness complementing the richness of the egg and the piquant vinaigrette adding a delightful tang. For those seeking a vegetarian delight, the Poached Egg Salad with Avocado and Radishes offers a refreshing contrast of creamy avocado and peppery radishes, while the Poached Egg Salad Niçoise transports you to the French Riviera with its classic combination of tuna, green beans, and potatoes. Each recipe presents a unique flavor journey, promising a satisfying culinary experience.
Here are our top 4 tried and tested recipes!
EASY POACHED EGGS
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 3 to 4
Number Of Ingredients 1
Steps:
- In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
- Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
- Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
Nutrition Facts : Calories 71 g, Fat 5 g, Protein 6 g
FRISEE SALAD WITH WARM VINAIGRETTE
Steps:
- Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
- Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
- Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.
SUMMER SALAD WITH PANCETTA AND POACHED EGG
Steps:
- Wash, clean & dry your frisse. Bring a pot with cold water to a simmer and add your white wine vinegar. Stir water in a circular motion ad add 1 egg at a time and remove when cooked and place on a paper towel. In a large frying pan add your chopped pancetta and fry slowly this will cook about 4-5 minutes. save 2 tablespoons of fat to mix in the dressing. Mix your salad dressing. Time to put the salad together. Hand tear your frisse and drop your pancetta in the bowl add your diced shallot and toss with your salad add your poached egg on top adjust your seasoning and wonderful lunch with a loaf of crusty bread and a glass of chardonnay. enjoy!
WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG
This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad. You will want about 3 large handfuls of rocket. The lettuce should be Oak leaf lettuce if you can get it. But you can use any salad leaves you like. The pancetta must be thinly sliced, or you can use thin sliced dry-cured smoked streaky bacon.
Provided by Jan-Luvs2Cook
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/Gas6.
- Leave the eggs in their shells at this point (you will need to poach them later on).
- Shave the parmesan with a vegetable peeler and put to one side.
- Peel and slice the garlic.
- Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
- Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
- Bake for 10 minutes until the bread is crisp.
- Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
- Mix the lemon juice with 8 tablespoons of olive oil and season.
- Put a big pan of unsalted water on to boil.
- In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
- Divide between 4 plates.
- When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
- Simmer for 4 minutes if you like a soft egg, or to your liking.
- Place an egg on top of each salad and add the parmesan shavings.
- Serve straight away - Don't let the eggs get cold!
Nutrition Facts : Calories 225.8, Fat 12.5, SaturatedFat 5.9, Cholesterol 233.5, Sodium 528.1, Carbohydrate 10.2, Fiber 3.6, Sugar 3, Protein 19.7
Tips:
- For the best results, use farm-fresh eggs. Fresh eggs will have a thicker, more flavorful yolk and will hold their shape better when poached.
- To ensure your eggs poach evenly, bring the water to a gentle simmer before adding the eggs. If the water is too hot, the eggs will overcook on the outside and be undercooked on the inside.
- Use a slotted spoon to gently lift the eggs out of the water and place them on a paper towel-lined plate. This will help to remove any excess water from the eggs.
- For a richer flavor, use pancetta that has been cured for at least 12 months. Pancetta that is cured for a shorter period of time will have a milder flavor.
- If you don't have pancetta, you can substitute bacon or prosciutto. However, pancetta has a more delicate flavor that pairs well with the poached eggs.
- To make the vinaigrette, use a good quality olive oil. This will give the vinaigrette a more flavorful base.
- Add a splash of white wine vinegar or lemon juice to the vinaigrette to brighten up the flavor.
- Season the vinaigrette with salt and pepper to taste.
Conclusion:
Poached egg salad with pancetta vinaigrette is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The poached eggs are tender and flavorful, the pancetta adds a touch of smokiness and saltiness, and the vinaigrette ties everything together with its bright and tangy flavor. This salad is sure to be a hit with everyone who tries it.
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