Real in the Kitchen - Egg Recipes, Egg Recipe Collection
Bistro Salad

Bistro Salad


1/4   lb   thick slices bacon   125   g
4       eggs   4    
6   cups   curly endive or mixed greens, broken into bite-sized pieces   1.5   L
2   tbsp   red wine vinegar or sherry vinegar   30   mL
1   tsp   Dijon mustard   5   mL
1       small clove garlic, minced   1    
1/2   tsp   salt, or more to taste   2   mL
1/4   tsp   pepper   1   mL
1/4   cup   olive oil   50   mL
1   cup   croutons   250   mL

Prep Time
10 min

Cook Time
5 min 


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Cut bacon into 1/2-inch (1 cm) pieces. In large nonstick skillet, cook until crisp; drain on paper towels. Discard fat from skillet, then return unwashed skillet to the heat.

Break eggs into skillet and cook until whites are set but yolks are still slightly runny. Flip eggs if you wish. Remove skillet from heat; allow eggs to rest in skillet until ready to serve.

In salad bowl, place greens. In small bowl, whisk vinegar with mustard, garlic, salt, pepper and olive oil; toss with greens. Add bacon and croutons and toss well. Divide salad between four large plates or individual pasta bowls.

Gently place an egg on each serving.


When the cooked yolk breaks, it mixes into the salad dressing to intensify the taste and texture.

  Egg Recipe

©2007 Egg Farmers of Ontario