0.0 – 0 reviews • Egg Recipes
| Level: |
Easy |
| Total: |
20 min |
| Active: |
20 min |
| Yield: |
4 to 6 servings |
Ingredients
- 3 large eggs
- 6 slices bacon
- 2 tablespoons capers, finely minced
- 1 small shallot, finely minced
- 1 tablespoon grainy mustard
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 avocado
- 2 heads of long, slender chicory or 1 head of round chicory, washed and separated into
- leaves
- 1/3 cup dates, pitted and sliced into thin strips
- 1 cup Parmigiano-Reggiano cheese, sliced into ribbons
Instructions
- Bring a large pot of water to a boil. Add the eggs, boil for 30 seconds, then reduce the heat to a simmer, cover the pot and cook for 7 minutes. Fill a large bowl filled with ice water and have it ready for shocking the eggs once they are cooked.
- Line a sheet tray with aluminum foil. Place the bacon on the lined sheet tray and broil for 5 minutes. Flip the bacon and continue to broil until the slices are crispy, about 3 to 5 minutes depending upon your oven. Transfer the bacon to a plate lined with paper towels to absorb any excess grease.
- Combine the minced capers, minced shallot, grainy mustard and sherry vinegar in a small bowl. Season with salt and pepper. Slowly drizzle in the olive oil, whisking continuously until combined.
- Slice the avocado crosswise to create half-rings of avocado and set aside.
- Remove the eggs from the boiling water and shock in the prepared ice water. Peel the eggs, slice them in half and set aside.
- Serve the chicory, eggs, bacon, avocado and dates on a large plate and season with salt and pepper.
- Drizzle the dressing over the salad and top with ribbons of the Parmigiano-Reggiano cheese sliced with a Y peeler. Enjoy.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
261 |
| Total Fat |
21 g |
| Saturated Fat |
6 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
3 g |
| Sugar |
6 g |
| Protein |
10 g |
| Cholesterol |
77 mg |
| Sodium |
406 mg |
