Mixed Greens with Crispy Bacon, Goat Cheese, and Fried Egg
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons water
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- 4 large eggs
- 6 cups mixed baby greens
- Carbohydrate 2 g(1%)
- Cholesterol 218 mg(73%)
- Fat 32 g(50%)
- Fiber 1 g(3%)
- Protein 16 g(32%)
- Saturated Fat 11 g(55%)
- Sodium 416 mg(17%)
- Calories 366
Preparation Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off and discard all but 1 tablespoon drippings from skillet. Whisk vinegar and mustard in large bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Transfer 1 tablespoon dressing to small bowl; set aside. Add greens to large bowl with dressing; toss to coat. Divide greens among 4 plates. Scatter goat cheese and bacon pieces over each salad. Heat drippings in same skillet over medium heat. Gently break eggs into skillet; cook until whites begin to set, about 1 minute. Add 2 tablespoons water to skillet; cover and cook until whites are set and yolks are softly set, about 2 minutes. Using spatula, top each salad with 1 egg. Sprinkle eggs with salt and pepper. Drizzle lightly with reserved 1 tablespoon dressing and serve.
