Bacon and Egg Salad with Asparagus
Strawberry-Basil Toss
Ingredients
- 8 slices bacon
- 3 Tbsp olive oil, divided
- 1 Tbsp red wine vinegar
- 1½ tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp pepper, divided
- 1½ lb asparagus, cut into 2-inch pieces
- 6 large eggs
- 2 (5-oz) pkg baby arugula (or use spinach)
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 2 Tbsp drippings. Crumble bacon.
- Combine 1 Tbsp drippings, 2 Tbsp oil, vinegar, mustard, salt, and ¼ tsp pepper in a large bowl.
- Cook asparagus in 1 Tbsp hot drippings in skillet 6 minutes or until tender. Remove from skillet; cool.
- Heat 1 Tbsp oil in skillet over medium heat. Crack eggs into skillet; cook 2 minutes per side or to desired doneness. Sprinkle with ¼ tsp pepper.
- Add arugula, bacon, and asparagus to vinegar mixture; toss. Divide among 6 plates; top with eggs.
Side Dish Ingredients
- 1 (16-oz) pkg strawberries, sliced
- 1 Tbsp sugar
- 1 Tbsp chopped fresh basil
Side Dish Instructions
- Toss together all ingredients in a bowl. Chill until ready to serve.
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