POACHED EGG SALADS WITH PANCETTA VINAIGRETTE
My husband and I think the best way to eat an egg is to poach it. Nothing is better than when the yolk breaks and combines with this salad's rustic flavors of shiitake mushrooms, pancetta and arugula.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the artichokes, mushrooms, oil, rosemary, salt and pepper; transfer to an ungreased baking sheet. Bake at 425° until mushrooms are tender, 10-15 minutes., Meanwhile, in a large skillet, cook pancetta and shallot over medium heat until pancetta is crisp. Stir in the sherry vinegar, mustard and sugar; heat through. Transfer to a small bowl; gradually whisk in oil. Set aside., Place 2-3 in. of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water., Divide arugula among 8 salad plates. Top each with artichoke mixture and a poached egg; drizzle with vinaigrette.
Nutrition Facts : Calories 219 calories, Fat 17g fat (4g saturated fat), Cholesterol 217mg cholesterol, Sodium 521mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
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Defendent Six
[email protected]The poached eggs were overcooked and the vinaigrette was bland. I was disappointed with this recipe.
Yesuf Yesuf hamid
[email protected]This salad was a bit too oily for my taste. I think I would have preferred a lighter vinaigrette.
Misheel misheel
[email protected]I'm not a big fan of poached eggs, but I really enjoyed this salad. The pancetta vinaigrette was amazing and really made the dish.
George Boy
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to use up leftover poached eggs.
eyu lala
[email protected]I love poached eggs and this salad is a great way to enjoy them. The pancetta vinaigrette is a nice twist on the classic Caesar dressing.
Tari Kufakwedeke
[email protected]This was a great recipe! The salad was light and refreshing, and the pancetta vinaigrette added a nice touch of flavor.
Faysal Yusuf
[email protected]The poached eggs were perfectly cooked and the vinaigrette was delicious. I would definitely make this salad again.
Janice Stambaugh
[email protected]This salad is a great way to use up leftover poached eggs. I also appreciated that the recipe didn't call for a lot of ingredients, which made it a quick and easy meal to prepare.
Luna Sandoval
[email protected]I was a bit skeptical about the pancetta vinaigrette, but I was pleasantly surprised by how well it worked. The smokiness of the pancetta really added something special to the salad.
Sumitra Rai
[email protected]This salad was a breeze to make and the results were impressive. The poached eggs were cooked perfectly and the vinaigrette was tangy and flavorful. I highly recommend this recipe!
Joshua Craig
[email protected]The poached egg and pancetta vinaigrette were a match made in heaven. The flavors were perfectly balanced and the salad was incredibly satisfying. I'll be adding this to my regular lunch rotation.
Noah Martin
[email protected]This poached egg salad was a delightful surprise! The pancetta vinaigrette added a smoky, savory flavor that perfectly complemented the richness of the eggs. I also loved the texture contrast between the creamy eggs and the crispy pancetta. Will defi