Looking for a refreshing and hearty salad that combines the rich flavors of breakfast with a healthier twist? Look no further than the Egg, Bacon, and Blue Cheese Salad. This dish marries the savory taste of crispy bacon and tender boiled eggs with the boldness of blue cheese, all tossed with fresh greens for a satisfying meal. Perfect for brunch, lunch, or even a light dinner, this salad is a delightful way to enjoy classic breakfast flavors in a whole new way.
Tips to make the Egg, Bacon, and Blue Cheese Salad recipe:
1. Choose Fresh Greens: Opt for a mix of fresh greens like arugula, spinach, and romaine for a variety of textures and flavors. The freshness of the greens will complement the richness of the bacon and blue cheese beautifully.
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2. Cook Bacon to Your Preference: Whether you like your bacon crispy or a bit chewy, cook it to your desired doneness. You can even bake it in the oven for a hands-off approach that results in perfectly cooked bacon every time.
3. Crumble Your Own Blue Cheese: For the best flavor and texture, buy a block of high-quality blue cheese and crumble it yourself. Pre-crumbled cheese often contains anti-caking agents and doesn’t taste as fresh.
4. Perfect the Eggs: For perfectly cooked eggs, start them in cold water, bring to a boil, then cover and remove from heat. Let them sit for about 9-12 minutes before cooling in ice water for easy peeling and tender, not rubbery, whites.
5. Homemade Dressing: Elevate your salad with a simple homemade dressing. A Dijon mustard vinaigrette works wonderfully, mixing a bit of acidity with the salad’s rich components.
How to Make Egg, Bacon, and Blue Cheese Salad Recipe?
Egg, Bacon, and Blue Cheese Salad Recipe
Equipment
- 1 Frying pan For cooking the bacon
- 1 Salad bowl For assembling the salad
Ingredients
- 4 slices Bacon Cooked and crumbled
- 4 Eggs Hard-boiled and sliced
- 1/2 cup Blue cheese Crumbled
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes Halved
- 1/4 cup Olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- to taste Salt and pepper
Instructions
- Cook the bacon in a frying pan until crispy, then crumble it.
- Hard-boil the eggs, cool them under cold water, peel, and slice.
- Prepare the vinaigrette by whisking olive oil, red wine vinegar, Dijon mustard, salt, and pepper together.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, crumbled bacon, sliced eggs, and blue cheese.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately, ensuring each portion has an even mix of ingredients.
Notes
Nutrition
I love this recipe, the Egg, Bacon, and Blue Cheese Salad offers a delightful blend of flavors and textures that can rejuvenate your usual meal routine. The crispy bacon pairs excellently with the creamy blue cheese and the soft, richness of the boiled eggs. This salad balances savory notes with a light, fresh green base, making it a hearty yet not overly heavy choice.
Not only is this recipe a quick fix for those busy evenings, but it also stands as a testament to the versatility of simple ingredients, transforming them into a dish that feels both sophisticated and comforting. Whether you are looking to impress guests or just treat yourself to a satisfying meal, this salad is sure to please. Plus, it offers ample room for customization, allowing you to cater to personal tastes while maintaining its core appeal.
