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French Bistro Style Salad with Spring Greens and Bacon Crumbles

Paleo Diet
Primal
Keto Friendly
Coconut Free
Sugar Free
Gluten Free
Legume Free
Dairy Free
Grain Free Diet
Nut Free
Peanut free

This French Bistro-style salad is made with organic spring greens and topped with savory bits of bacon, a tangy shallot vinaigrette dressing, and luxurious poached eggs. This delicious salad makes a wonderful meal for brunch, lunch, or even a simple dinner.

4
35-40 minutes
6 slices Natural Grocers® Brand Hickory Smoked Bacon, sliced into ¼-1/2-inch pieces
1 medium organic shallot, diced (or sub ¼ cup diced red onion)
1⁄2 cup organic red wine vinegar
1 teaspoon Natural Grocers Brand Organic Dijon Mustard
1 tablespoon organic butter or ghee for greasing the muffin tin
8 Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs
Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper
1 (5-ounce) package organic spring greens
Sliced baguette or sourdough bread, optional
  1. Preheat the oven to 350° F.
  2. Place a skillet over medium heat, and once hot, add the bacon. Cook, stirring occasionally, until the bacon is starting to brown, but not too crisp, 8-12 minutes. Using a slotted spoon, scoop bacon bits out and transfer to a plate or bowl.
  3. Add the shallot to the skillet, cook over medium heat, stirring occasionally, until the shallot is translucent and softened but has not changed color, about 2 minutes. Add the red wine vinegar and bring to a boil. Cook until reduced by three-quarters, about 5 minutes. Stir in the mustard, season with salt and pepper to taste, and remove from the heat.
  4. Liberally grease eight muffin cups in a muffin tin. Add 1 tablespoon of water to each greased cup and then gently crack an egg into each prepared cup. Transfer the eggs to the preheated oven and bake for 8-10 minutes for runny yolks or 12-15 minutes for firm yolks. Beginning checking for doneness at 8 minutes by gently shaking the pan. If the whites still jiggle significantly, continue baking, checking every minute until done. Use a slotted spoon to gently release the eggs from the edges of the muffin cups and lift out. Drain on a paper towel-lined plate.
  5. Place the salad greens in a large bowl and drizzle the warm bacon vinaigrette on top. Gently toss until the salad is dressed.
  6. Divide the salad evenly among four plates and carefully set two eggs on top of each. Season eggs lightly with salt and pepper, sprinkle the reserved bacon bits evenly over each plate, and serve. Offer sourdough bread or baguette slices alongside the salad if desired.

Recommended Beverage: Beer

Recommended Style: Pilsner

Recommended Brand: Pinkus Pilsner

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