Recipes

Sous-Vide Egg and Bacon Salad

Everything's better with an egg on top
46 Ratings
100% would make again
Sous-Vide Egg and Bacon Salad Recipe
Photo: Rachel Vanni/Tasting Table

Inspired by a traditional salad lyonnaise, this showstopper combines mesclun with radicchio and endive before getting tossed with bacon lardons and a bacon-fat vinaigrette. The final touch? A sous-vide egg on top. Once the egg is cracked, the yolk coats the greens, adding an extra punch of richness to this indulgent yet bright salad.

This is not your average poached egg. Since the egg slowly comes up to temperature, the yolk thickens to a custardy consistency while the white sets. Just be super careful when removing each egg from the bag, because they're very delicate. We suggest cracking each egg into a separate bowl first, before placing it on the salad. Carefully strain out the loose albumen with a slotted spoon, and then plate.

To learn more, read "TT Culinary Institute: Sous Vide."

Sous-Vide Egg and Bacon Salad

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour and 25 minutes

Ingredients

4 eggs

4 ounces slab bacon, cut into lardons

2 tablespoons Champagne vinegar

1 tablespoon lemon juice

½ tablespoon honey

1 teaspoon Dijon mustard

1 small shallot, minced

Kosher salt and freshly ground black pepper, to taste

¼ cup olive oil

2 tablespoons bacon fat

4 cups baby mesclun

1 small endive, cored and thinly sliced

1 small radicchio, cored and thinly sliced

1 small watermelon radish, thinly sliced on a mandoline

Directions

1. Preheat a pot of water fitted with a sous-vide immersion circulator to 145° according to the manufacturer's directions. Add the eggs and cook for 1 hour.

2. Meanwhile, in a medium skillet, heat the bacon lardons over medium heat. Cook until golden brown and all the fat has rendered, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate and reserve 2 tablespoons of the bacon fat for the dressing.

3. In a small bowl, whisk together the vinegar, lemon juice, honey, mustard, shallot, salt and pepper. Slowly stream in the olive oil and bacon fat, whisking until emulsified. Set aside until ready to toss.

4. In a large bowl, toss together the mesclun, endive, radicchio, radish and the reserved bacon with the vinaigrette. Divide between 4 bowls.

5. Crack each egg carefully and open into a small bowl. Using a slotted spoon to strain any loose albumen, slide 1 egg onto each salad. Season all the eggs with a little salt and pepper, then serve.

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