Andrew Zimmern Cooks: Salad with Poached Eggs & Bacon Vinaigrette
Salad with Poached Eggs & Bacon Vinaigrette By Andrew Zimmern It’s hard to beat the contrasting combination of salty and sweet, hot and cold, soft and crunchy i
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Cooking tools:
- Skillet
- Spoon
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Pot
- Stove
- Slotted spoon
- Paper towel
- Serving bowl
- Salt shaker
- Pepper mill
Ingredients
- 4 bacon slices, chopped
- 1/4 cup onion, minced
- 2 tablespoons light brown sugar
- 3 tablespoons sherry vinegar
- 1 1/2 tablespoons brown mustard
- 1/4 cup extra-virgin olive oil
- 1/4 cup distilled white vinegar
- 4 large eggs
- Salt
- Freshly ground pepper
- 6 cups mixed greens, such as frisee, watercress, endive or spring mix
- 1 tablespoon tarragon, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, finely chopped
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