Poached Egg Whites, Turkey Bacon Salad

奥斯卡梅尔
Yield
Makes 2 servings

Ingredients

    • 1 cup white vinegar
    • 1 teaspoon salt
    • 4 egg whites
    • 4 slices turkey bacon, cut into 1/2-inch strips
    • 2 tablespoons olive oil
    • 1 tablespoon vegetable oil
    • 1 tablespoon red wine vinegar
    • 2 teaspoon whole-grain mustard
    • 4 cups frisée, picked and rinsed

Preparation

    1. Add white vinegar and salt to a large pot of water; bring to a simmer. Slide an egg white into pot slowly; let cook 30 seconds before adding another egg white.
    2. Repeat with remaining egg whites. Poach until opaque, 2 to 3 minutes each; with a slotted spoon, move to a plate.
    3. In a medium pan over low heat, sauté turkey bacon until crisp, 7 to 10 minutes. Set aside.
    4. In a microwave-safe bowl, whisk together oils, red wine vinegar and mustard; season with salt and black pepper. Nuke vinaigrette 45 seconds. Toss frisée and turkey bacon with warm vinaigrette.
    5. Divide frisée mixture between 2 bowls and create a nest in each; add 2 poached egg whites to each nest. Season with salt and black pepper and serve immediately.