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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Allison Charles
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Butsha Esau
[email protected]I'm not a huge fan of eggs, but I loved this salad. The pancetta and vinaigrette really made it.
Abdul Khalek
[email protected]This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish.
Haybre Fortuin
[email protected]I love that this salad is healthy and delicious. It's a great way to get your veggies in.
Amirah Evora
[email protected]This salad is a great way to use up leftover Easter eggs. It's also a great make-ahead salad for picnics or potlucks.
Tessa Rara
[email protected]I've never had a poached egg salad before, but this was amazing! The eggs were cooked perfectly and the vinaigrette was so flavorful.
Zeeshan Qureshi
[email protected]This salad is so easy to make and it's so delicious. I highly recommend it.
Brendon Mashoko
[email protected]I love the combination of the salty pancetta and the tangy vinaigrette. It's a perfect balance of flavors.
Abdul Sami quershi
[email protected]This salad is so versatile. I've added different ingredients to it, such as avocado, tomatoes, and croutons, and it's always delicious.
wattooking khan
[email protected]I've made this salad several times and it's always turned out great. It's a great way to use up leftover eggs.
Saif Uddin
[email protected]This is one of my favorite salads. It's so easy to make and it's always a crowd-pleaser.
Tou Lor
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the combination of flavors and textures.
Tameka Clayton
[email protected]This salad was absolutely delicious! The flavors of the pancetta, eggs, and vinaigrette were perfect together. I will definitely be making this again.