Summer Greens with Mustardy Potatoes and Six-Minute EggPosted: February 8, 2023 Filed under: Recipes | Tags: #delivery, #glutenfree, #healthyeating, #Lactosefree, #mealdelivery, #MillieBarnes, #Ortega, #pescatarian, #Riverside, #SanMarco, #vegetarian, #weightloss Leave a comment
4 large Farmers Hen House 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
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.