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    Summer Greens with Mustardy Potatoes and Six-Minute Egg

    salad
    want to try
    ​

    4 servings

    portions

    -

    temps total
    Commencer à Cuisiner

    Ingrédients

    4 large eggs

    2 ounces sliced or slab bacon, cut crosswise into ¼-inch strips

    ¾ pound tiny potatoes, halved if larger than a ping pong ball

    Kosher salt, freshly ground pepper

    1 small shallot, finely chopped

    2 tablespoons whole grain mustard

    1 tablespoon (or more) white wine vinegar

    4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens

    2 cups mixed herb leaves, such as parsley, chives, and/or chervil

    Instructions

    Carefully lower eggs into a medium saucepan of boiling water and cook 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.

    Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp, about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally, until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.

    Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.

    4 servings

    portions

    -

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    4 large eggs

    2 ounces sliced or slab bacon, cut crosswise into ¼-inch strips

    ¾ pound tiny potatoes, halved if larger than a ping pong ball

    Kosher salt, freshly ground pepper

    1 small shallot, finely chopped

    2 tablespoons whole grain mustard

    1 tablespoon (or more) white wine vinegar

    4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens

    2 cups mixed herb leaves, such as parsley, chives, and/or chervil

    Instructions

    1

    Carefully lower eggs into a medium saucepan of boiling water and cook 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.

    2

    Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp, about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally, until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.

    3

    Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.