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Ingredients

Serves:
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radish 50 g
hard cheese 30 g
dried basil 2 g
bread 80 g
bacon 120 g
egg 2 pcs
vinegar 70 ml
iceberg salad 130 g
olive oil 40 ml
garlic 1 clove

Nutritional information

cal
232,27
prot
9,15
fat
18,09
carbs
7,53
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Bacon, poached egg and croutons salad with cheese and garlic sauce

Bacon, poached egg and croutons salad with cheese and garlic sauce

Ingredients

A truly delicious and satisfying salad with bacon, poached eggs and croutons with cheese and garlic sauce!


Olesya Fisenko

Chief editor

The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

Steps

1
Done

Step 1

Tear the lettuce leaves, so that you get medium-sized pieces. Wash the radish and slice them thinly into semirings. Add to the leaves.

2
Done

Step 2

Make the sauce in a separate bowl. Finely grate 30 g of cheese (we recommend Pecorino Romano).

3
Done

Step 3

Add 35 ml olive oil.

4
Done

Step 4

Mince one garlic clove using a garlic press.

5
Done

Step 5

Add the basil and mix.

6
Done

Step 6

Slice the bread as if for sandwiches. Toast the slices in a toaster or in the oven. After that, cube the bread and add it to the sauce. Mix.

7
Done

Step 7

Fry the bacon (thinly sliced), 2 mins per side. Transfer it to paper towels to remove excess fat.

8
Done

Step 8

Cut the bacon into stripes and add to the salad.

9
Done

Step 9

Add the croutons and sauce mixture.

10
Done

Step 10

If you want, sprinkle the salad with some olive oil, mix and put on the serving plates.

11
Done

Step 11

Now let’s cook the poached eggs. Take a small saucepan (we use a 16 cm in diameter and 10 cm high one). Pour 700 ml water into the saucepan and put over medium heat. Do not fill the saucepan more than 2/3, as you will need to make a gentle whirlpool.

12
Done

Step 12

Consider that your eggs are really fresh. The egg white must be homogeneous and not too liquid. The yolk makes a nice “dome”. Not fresh eggs are almost impossible to poach, as the whites are too liquid and can’t “wrap” the yolk. So, crack your egg carefully into a small bowl. The yolk must remain undamaged.

13
Done

Step 13

As soon as the water is steadily simmering, dash 70 ml vinegar and create a whirlpool with a fork. Move the fork clockwise, starting from the sides and getting to the centre, increasing the speed as you do that. After some practice you will get the idea, that the better whirlpool you make, the better-looking poached egg you will have. As soon as you have reached the maximum speed and the whirlpool has formed in the centre of the saucepan, put the bowl with the egg as close to the water as you can, remove the fork and quickly pour the egg right into it. As you may see in the picture, due to the moving water the egg white will “seal” the yolk inside. Now boil the egg for 2-3 mins. It is impossible to tell the precise time, you will learn after some practice. It also depends on the amount of water. Considering the mentioned parameters, it takes 2,5 mins. When it is cooked, remove it with a slotted spoon and dip into a bowl with cold water to stop the coagulation and get rid of vinegar aftertaste. Drain onto paper towels.

14
Done

Step 14

Put one egg onto each portion of the salad.

15
Done

Step 15

If you want, sprinkle the eggs with some salt and ground black pepper or basil. There is no need to season the salad itself, as there is salty bacon and cheese.

16
Done

Step 16

Enjoy your meal!

Bacon, poached egg and croutons salad with cheese and garlic sauce

A truly delicious and satisfying salad with bacon, poached eggs and croutons with cheese and garlic sauce!

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 25 mins

Ингредиенты

  • 50 g radish
  • 30 g hard cheese
  • 2 g dried basil
  • 80 g bread
  • 120 g bacon
  • 2 pcs egg
  • 70 ml vinegar
  • 130 g iceberg salad
  • 40 ml olive oil
  • 1 clove garlic

Способ приготовления

  • Tear the lettuce leaves, so that you get medium-sized pieces. Wash the radish and slice them thinly into semirings. Add to the leaves.

  • Make the sauce in a separate bowl. Finely grate 30 g of cheese (we recommend Pecorino Romano).

  • Add 35 ml olive oil.

  • Mince one garlic clove using a garlic press.

  • Add the basil and mix.

  • Slice the bread as if for sandwiches. Toast the slices in a toaster or in the oven. After that, cube the bread and add it to the sauce. Mix.

  • Fry the bacon (thinly sliced), 2 mins per side. Transfer it to paper towels to remove excess fat.

  • Cut the bacon into stripes and add to the salad.

  • Add the croutons and sauce mixture.

  • If you want, sprinkle the salad with some olive oil, mix and put on the serving plates.

  • Now let’s cook the poached eggs. Take a small saucepan (we use a 16 cm in diameter and 10 cm high one). Pour 700 ml water into the saucepan and put over medium heat. Do not fill the saucepan more than 2/3, as you will need to make a gentle whirlpool.

  • Consider that your eggs are really fresh. The egg white must be homogeneous and not too liquid. The yolk makes a nice “dome”. Not fresh eggs are almost impossible to poach, as the whites are too liquid and can’t “wrap” the yolk. So, crack your egg carefully into a small bowl. The yolk must remain undamaged.

  • As soon as the water is steadily simmering, dash 70 ml vinegar and create a whirlpool with a fork. Move the fork clockwise, starting from the sides and getting to the centre, increasing the speed as you do that. After some practice you will get the idea, that the better whirlpool you make, the better-looking poached egg you will have. As soon as you have reached the maximum speed and the whirlpool has formed in the centre of the saucepan, put the bowl with the egg as close to the water as you can, remove the fork and quickly pour the egg right into it. As you may see in the picture, due to the moving water the egg white will “seal” the yolk inside. Now boil the egg for 2-3 mins. It is impossible to tell the precise time, you will learn after some practice. It also depends on the amount of water. Considering the mentioned parameters, it takes 2,5 mins. When it is cooked, remove it with a slotted spoon and dip into a bowl with cold water to stop the coagulation and get rid of vinegar aftertaste. Drain onto paper towels.

  • Put one egg onto each portion of the salad.

  • If you want, sprinkle the eggs with some salt and ground black pepper or basil. There is no need to season the salad itself, as there is salty bacon and cheese.

  • Enjoy your meal!

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