Egg Topped Wilted Salad Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

Steps:

• In a large bowl, combine lettuce and onions in a large salad bowl. Sprinkle with pepper; set aside. , In a large skillet, cook bacon over medium heat until crisp. Stir the vinegar, lemon juice, sugar and salt in drippings. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately.

Steps:

• Preheat oven to 350°. Place bacon on one half of a foil-lined 15x10x1-in. pan. Mix brown sugar and chipotle pepper; sprinkle evenly over bacon. Bake until bacon begins to shrink, about 10 minutes., Using tongs, move bacon to other half of pan. Add onion to bacon drippings, stirring to coat. Return to oven; bake until bacon is crisp, about 15 minutes. Drain on paper towels, reserving 2 tablespoons drippings., In a small bowl, whisk together vinegar, sugar, pepper and reserved drippings. Coarsely chop bacon., Place a large skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan. Reduce heat to low; cook eggs until desired doneness, turning after whites are set if desired. Sprinkle with salt., Toss greens with dressing; divide among four dishes. Top with bacon, onion, cheese and eggs. Serve immediately.

Steps:

• Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
• Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
• Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
• Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.