Winter Greens Salad with Poached Eggs and Applewood Smoked Bacon

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Quick Facts:

Serves 4


8 strips thick sliced bacon
½ cup pecan praline syrup
¼ cup brown sugar
1 tsp cayenne
4 large eggs
1 Tbsp finely chopped shallots
1 Tbsp fresh lemon juice
2 teaspoons Dijon mustard
¼ cup olive oil
salt and freshly ground black pepper, to taste
6 cups winter baby greens such as kale, finely julienned
1 bulb of fennel, fronds and bulb removed and shaved
2 carrots, peeled and thinly sliced


1. Preheat oven to 400 degrees.
2. Separate bacon and blot dry with paper towels. Place bacon on a rack on a sheet pan. It’s best if you put parchment on the pan to help with clean up.
3. Cook bacon until nicely browned about 15 – 20 minutes. Place on a plate covered with paper towels. Break slices into pieces. Bring a medium pot of salted water to boil and then reduce to medium low. Crack the eggs into bowls and gently drop the egg from the bowl into simmering water. Cook eggs about 3 – 5 minutes until desired doneness. Remove and place on an oiled plate.
4. Whisk together the shallots, salt, pepper, lemon juice, mustard and oil.
5. Toss the greens, fennel and carrots with the dressing. Add the poached egg and garnish with bacon.

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