The basis of any bistro salad is a large amount of greens and leaf lettuce. The more diverse the greens, the more interesting it will turn out. the taste of your salad. And additional ingredients like crispy bacon, green beans and fat-based dressing, melted bacon during frying, fill the salad with bright flavors. Give it a more “restaurant” look, decorating each serving poached egg. Its flowing yolk on a plate will become extra sauce for greens and for dipping a slice of crispy baguette. Juicy bistro salad with bacon and egg is perfect for elegant breakfast. Nutrition value per serving: (total 4) Calories 440, total fat one 8 g., Saturated fat 6 g., Protein 21 g., carbohydrates 50 g., fiber 9 g., cholesterol 205 mg., sodium 970 мг., сахар 0 г. 
Time: 35 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr green beans, trimmed
- 4 thick slices of bacon, cut into pieces of 1 cm.
- 3 tbsp. l white wine vinegar
- 2 tsp Dijon mustard
- 2 bunches of frize salad, torn (about 8 tbsp.)
- 1 head of Belgian endive, cut lengthwise in half and chop thinly
- 3 tbsp. l chopped fresh herbs (e.g. parsley or tarragon, or mixtures thereof)
- 1 small shallot, chopped
- 4 large eggs
- Half baguette, sliced (lightly brown)
Recipes with similar ingredients: green beans, frisse salad, endive salad, shallots, eggs, bacon
Recipe preparation:
- In a medium-sized pan, bring salted water to boiling. Add green beans and cook until it becomes crispy soft, about 3 minutes. Drain and rinse the beans under cold water; transfer to paper towels. Fill up pan the water and bring to a boil again.
- Meanwhile, in a large frying pan with non-stick coating on moderately high heat, fry the bacon, stirring until it is browned for about 5 minutes. Put a slotted spoon on paper towels. Pour melted fat into a large bowl; intervene 2 Art. l vinegar and mustard and beat until smooth. Add freeze salad, endive, beans, greens, shallots, bacon, 0.5 tsp salt and a little black pepper; mix.
- Add the remaining 1 tbsp. To boiling water. l vinegar. Turn down fire to a minimum. Break each egg into a separate ramekin or cup, then carefully drop into water. Boil until squirrels harden, but the yolks will still be liquid, about 3 minutes. Take off fire.
- Arrange the salad in plates. Lay out the eggs with a slotted spoon, get wet dry with a paper towel, then spread on top of each serving lettuce. Salt, pepper and serve with a baguette.
