Indulge in a culinary delight with our irresistible salad featuring Canadian bacon and perfectly poached eggs. This tantalizing dish offers a harmonious blend of flavors and textures that will leave you craving more. The crispy Canadian bacon adds a savory touch, while the velvety poached eggs provide a rich and creamy contrast. Nestled amidst a bed of fresh greens, this salad is a symphony of colors and flavors. Accompanying this main course are two delectable recipes: a tangy maple vinaigrette dressing that elevates the salad with its sweet and tangy notes, and a refreshing cucumber salad that adds a crisp and refreshing element to the meal. Get ready to embark on a culinary journey with this unforgettable salad and its accompanying recipes.
Let's cook with our recipes!
POACHED EGGS WITH CANADIAN BACON AND SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings (1/3 cup cooked spinach per serving)
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat; add 2 teaspoons of the olive oil. Cook the Canadian bacon in the hot oil until brown and a little crispy, about 2 minutes per side. Set aside and tent with foil to keep warm. Add the remaining 2 teaspoons olive oil and shallots to pan, and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves, and season with salt and pepper, to taste. Raise the heat to high, stir the spinach, incorporating any browned bits from the bottom of the pan; cover and cook until wilted, about 1 minute.
- Meanwhile, fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel.
- Divide the bacon between 4 plates, top with spinach and then with the poached eggs.
Nutrition Facts : Calories 210 calorie, Fat 13 grams, SaturatedFat 3 grams, Carbohydrate 6 grams, Fiber 2 grams, Protein 18 grams
SALAD WITH POACHED EGGS AND BACON DRESSING
Provided by Food Network Kitchen
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat the oil in a small saute pan over medium heat. Saute the bacon strips until golden and crispy. Remove the bacon with a slotted spoon to a paper towel to drain and reserve. Pour off the oil and bacon fat, and reserve. Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing. Season with salt and pepper to taste and set aside.
- Fill a small sauce pan with 3 inches of water. Add the distilled vinegar. Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer. Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes.
- Meanwhile toss the salad with the reserved bacon and the dressing. Season with salt and pepper.
- Put the salad on a plate and place the toasts on the salad. Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels. Place egg on toast and serve immediately.
EGG SALAD & CANADIAN BACON SANDWICHES
Layer these this Canadian bacon sandwich with delicious scrambled eggs. These easy Egg Salad & Canadian Bacon Sandwiches are ready in 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings.
Number Of Ingredients 7
Steps:
- Beat eggs lightly in small microwavable bowl; cover loosely with microwaveable plastic wrap. Microwave on HIGH 45 sec.; stir. Cover and return to microwave. Microwave an additional 30 sec.; stir. Let stand, covered, 1 min. or until eggs are set and no visible liquid remains. Stir in mayo, relish and celery salt.
- Heat Canadian bacon as directed on pkg.
- Place 3 slices Canadian bacon on each of 2 of the toast slices; top each with half of the egg mixture and 1 tomato slice. Cover with remaining toast slices.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 230 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
CHICORY, BACON, AND POACHED EGG SALAD
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Provided by Molly Baz
Categories Bon Appétit Salad Dinner Lettuce Leafy Green Parmesan Honey Bacon Rosemary Mushroom Egg Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
- Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon and rosemary to paper towels.
- Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don't toss. Strip rosemary leaves off stems into bowl and add chicory.
- Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
- Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.
Tips:
- For a shortcut, use pre-cooked Canadian bacon. You can find it in the refrigerated section of most grocery stores.
- If you don't have a poaching pan, you can poach the eggs in a regular saucepan. Just add a little vinegar to the water to help the eggs hold their shape.
- Serve the salad immediately after it is assembled. The poached eggs will start to cook more if they sit for too long.
Conclusion:
This salad is a delicious and easy way to enjoy Canadian bacon and poached eggs. It is perfect for a light lunch or brunch. The combination of flavors and textures is sure to please everyone at the table. So next time you are looking for a new salad recipe, give this one a try!
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