French · Lunch
Bistro Salad with Poached Egg and Bacon (Low-Calorie)
A bistro-style salad built on frisée and crispy bacon lardons, topped with a soft poached egg whose runny yolk serves as the dressing. Sherry-Dijon vinaigrette, fresh chives, and cracked pepper complete the plate. Lightened by trimming fat while keeping the classic French composition intact.
$4
10 minsPrep
10 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
396Calories
33.6gProtein
27.4gFat
5gCarbs
1.5gSugar
1.3gFiber
1178mgSodium
500mgChol
8.8gSat Fat
360mgPotassium
108mgCalcium
4.2mgIron
1.8mcgVitamin B12
10mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Cut bacon into lardons, mince the shallot, tear frisée into bite-sized pieces, and chop the chives.
2
Crisp the bacon lardons in a dry skillet over medium heat for 4–5 minutes, stirring occasionally, until browned and crisp; transfer to a paper towel.
3
Whisk the Dijon mustard, sherry vinegar, olive oil, and minced shallot together in a bowl until emulsified.
4
Poach the eggs in simmering water for 3 minutes until whites are set but yolks still jiggle; mound the dressed salad on a plate, top with both eggs, scatter chives over, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 2.8 oz80g bacon
- 4 cups120g frisée lettuce
- 2 tsp2 tsp Dijon mustard
- 4 tsp4 tsp sherry vinegar
- 2 tbsp30ml olive oil
- 2 tsp2 tsp shallot
- 2 tsp2 tsp fresh chives
- salt and black pepper to taste
