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Asparagus Poached Egg and Bacon Salad

July 6, 2016



INGREDIENTS
  • 1/4 cup Marzetti® Balsamic Vinaigrette
  • 2 Sister Schubert’s® Yeast Dinner Rolls
  • 8 slices Bacon
  • 1 bunch Asparagus, ends trimmed
  • 4 large Eggs
  • 4 cups Mixed greens
  • 1/2 cup Swiss cheese, shredded
  • Freshly ground black pepper
Preparation

Preheat the oven to 375° F.

Place bacon on a baking pan with sides and bake until crispy, about 15 minutes. Drain cooked bacon on paper towels.

While the bacon is cooking, bring a large pot of water to a boil and blanch the asparagus for 2-3 minutes. Drain.

Bring a second pan of water to a simmer; add 1 tbsp. white vinegar. Crack each egg open and place each one in a small cup or ramekin. Transfer each egg to the simmering water and cook 2 to 3 minutes.

Place 2 tbsp. Marzetti® Balsamic Vinaigrette and mixed greens in a mixing bowl and toss together.

To arrange salads, divide and place salad greens and warm asparagus on each plate. Add Sister Schubert’s® Yeast Dinner Roll slices to each plate and place one egg on top of one piece of bread; and sprinkle with bacon. Add cheese and drizzle the remaining dressing over all.

 

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