We just got back from a great week in Austin and I wanted something quick and easy for dinner. I opened up Cooking Light and this recipe came up when I searched for eggs. I didn’t want the usual “breakfast for dinner” that I sometimes do in a pinch so this looked interesting.
This is a very new thing for me. I have never put eggs on salad but now that I have made this, I am AMAZED at how good it is. I made my eggs almost well done and I loved it with the greens and bacon. This was a very quick and light dinner salad that I will make again. Even though it is a salad, it has plenty of protein and fat so it is very satisfying and I wasn’t screaming for a cookie an hour later. The original recipe used toast for serving, but I left that out completely because…gluten.
- Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
- Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.
- Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.
- Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg.
The post is on behalf of Cooking Light Bloggers’ Connection