Description
This French Bistro Brunch Salad features a poached egg, bacon, potatoes, and cherry tomatoes. It’s a healthy and hearty salad that’s super easy to make!
Ingredients
- 2 cups cherry tomatoes, cut in half
- 1/4 cup plus 2 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoons Herbs de Provence
- 3/4 teaspoon coarse kosher salt, divided
- 1/2 teaspoon pepper to taste
- 12 fingerling potatoes, cut in half
- 4 teaspoons white wine vinegar, plus a splash for poaching liquid
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoons chopped tarragon
- 4 large eggs
- 4 cups spinach or green lettuce
- 2 to 4 cup frisee and/or cress
- 8 slices bacon, cooked and crumbled
Instructions
- Arrange oven rack in upper third of oven. Preheat broiler. Line a baking sheet with parchment or a silicone baking mat.
- Toss tomatoes with 2 teaspoons oil, herbs de Provence, ¼ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Spread out on the prepared baking sheet and broil until the tomatoes are soft and starting to blister, 4 to 8 minutes.
- Meanwhile, steam potatoes in a steamer basket in a medium saucepan until fork tender, 10 to 15 minutes.
- Combine the remaining ¼ cup tablespoons oil, the remaining ½ teaspoon salt, the remaining ¼ teaspoon pepper, vinegar, shallot, mustard, honey and tarragon in a jar. Shake to combine.
- Bring several inches of water plus a splash of vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.
- To assemble salads: divide spinach among four large plates. Top with a quarter of the friesee each. Arrange the tomatoes, potatoes and bacon over the greens. Drizzle on the dressing. Top with the poached egg and serve immediately.
Notes
Make-ahead:
Although I’d recommend assembling the salad right before serving, you can prep a few of the parts ahead. Cook the bacon and potatoes a few hours before (or even night before) and store in sealable containers in the fridge until ready to use. I would cook the tomatoes and eggs right before serving.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 salad
- Calories: 439
- Sugar: 8 g
- Fat: 28 g
- Saturated Fat: 6 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 17 g