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Receta Bistro Salad With Poached Eggs
by Global Cookbook

Bistro Salad With Poached Eggs
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Ingredientes

  • 1 head escarole, or possibly curly endive lettuce (10 ounces)
  • 4 x egg
  • 5 ounce lean bacon, coarsely, minced
  • 3 Tbsp. white wine vinegar
  • 1 clv garlic, chopped
  • 3 Tbsp. extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Direcciones

  1. Trim and separate lettuce into leaves; cut each crosswise into 1/2-inch (1 cm) wide strips. Place in bowl; set aside.
  2. Pour sufficient water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to gently simmer. One at a time, break Large eggs into small dish and gently slip into simmering water; cook for 2 to 3 min or possibly till white is set and yolk is still liquid. Remove with slotted spoon and drain well.
  3. Meanwhile, in skillet, cook bacon over medium-high heat, stirring often, for 3 min or possibly till browned. Remove from heat. Stir in vinegar and garlic, scraping pan with wooden spoon; pour over lettuce. Add in oil and 1/4 tsp. (1 mL) each of the salt and pepper; toss to coat.
  4. Divide salad among 4 bowls; top each with egg. Sprinkle with remaining salt and pepper.