• Andrew Zimmern Cooks: Salad with Poached Eggs & Bacon Vinaigrette


Salad with Poached Eggs & Bacon Vinaigrette

By Andrew Zimmern

It’s hard to beat the contrasting combination of salty and sweet, hot and cold, soft and crunchy in this one-eyed salad with bacon and brown sugar vinaigrette. Make it for an easy brunch, lunch or weeknight supper.

Watch Andrew make this recipe:

Salad with Poached Eggs & Bacon Vinaigrette

Servings: 4


  • 4 bacon slices, chopped
  • 1/4 cup onion, minced
  • 2 tablespoons light brown sugar
  • 3 tablespoons sherry vinegar
  • 1  1/2 tablespoons brown mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup distilled white vinegar
  • 4 large eggs
  • Salt
  • Freshly ground pepper
  • 6 cups mixed greens, such as frisee, watercress, endive or spring mix
  • 1 tablespoon tarragon, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon chives, finely chopped


In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until most of the fat is rendered, about 7 minutes. Spoon off all but 1 or 2 tablespoons of the fat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Stir in the brown sugar, sherry vinegar, and mustard, scraping up any browned bits from the bottom of the skillet. Remove from the heat and whisk in the olive oil. Pour into a bowl and continue whisking until totally incorporated. Reserve.

Fill a pot two-thirds full with water. Add the white vinegar and bring to a bare simmer. Carefully break each egg into the water. Poach the eggs until the whites are set but the yolks are still soft, about 4 minutes. Remove the eggs with a slotted spoon and drain on paper towels. Season with salt and pepper.

Place the greens in individual serving bowls. Top with a poached egg and drizzle with the bacon vinaigrette. Garnish with the tarragon, parsley and chives. Serve right away.

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