Stuff and Nonsense: Improv Challenge: Eggs & Bacon


4.18.2013

Improv Challenge: Eggs & Bacon

I admit I really had no idea what to do with April's Improv Challenge ingredients. Eggs and bacon are delish, yes, but how to make them interesting enough for the Improv Challenge without creating some kind of dangerous bacon-enhanced cupcake? Because that's what everyone thinks when they hear "eggs and bacon," right? Cupcakes?

I wandered through Pinterest, looking for savory recipes that served one or two. While I was toying with a recipe for sweet potato hash topped with a lovely soft poached egg, I stumbled across Living Paleo's recipe for "Sweet Potato, Bacon and Egg Salad" and knew I had found The One.

Bacon, Egg, & Sweet Potato Salad

Bacon, Egg, and Sweet Potato Salad
Adapted from Living Paleo's "Sweet Potato, Bacon and Egg Salad"
Serves 2

Ingredients
1 large sweet potato, peeled and chopped into thumbnail-sized cubes
2 large eggs
4 slices thick-cut bacon, chopped
4 Tbsp finely chopped fresh dill
2 Tbsp finely minced shallot
2 Tbsp mayonnaise
2 Tbsp lemon juice
1 tsp lemon zest
Freshly ground black pepper, to taste

Directions
Hard-cook eggs according to your favorite method -- I put mine (6, because it's just as easy as 2) in a saucepan, cover them with cold water, put the lid on, and let them come to boil. Then I remove them from the stove and let them sit for 10 minutes. Submerge them in a bowl of ice water until cooled, peel, and chop.

Cook bacon according to your favorite method -- I baked mine on a foil-lined jelly roll pan at 400F° for about 20 minutes. I like a really crisp, slightly blackened bacon so ytmv.

Put sweet potato in a saucepan, cover with water, and heat to boiling. Reduce heat and simmer for about 4 minutes or until easily pierced with a knife.

Combine dill, mayonnaise, lemon juice and zest, and shallot in a medium mixing bowl. Add eggs, sweet potato, and bacon. Stir well. Season with pepper to taste.
The original recipe notes this salad can be eaten warm or cold. As it serves two, I ate half warm for breakfast and the other half cold over a bed of shredded romaine for lunch. While I think lunch's flavors were better for having sat a few hours, I preferred the salad warm. Therefore, I recommend you let it sit and then warm it a little in the microwave before you eat it. (The bacon seemed as crisp at lunch as at breakfast, so no worries about soggy bacon).



10 comments :

  1. Love the cheery colors in your salad, Lynn.

    Always happy to discover recipes which are suitable and delicious at any meal. Thank you for this post =)

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  2. I've never tried a sweet potato salad. I can see I'm going to have to change that! Your photo is beautiful.

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  3. Don't worry, my first thought was a cupcake too. :) The salad looks incredible. And cheerful with all that bright orange sweet potato.

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  4. Such a yummy twist on the classic potato salad...healthier and more flavorful!

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  5. what an incredible looking salad. I can't wait to try this!

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  6. I adore sweet potato in place of potatoes in a salad like this. Now I need to add some bacon, too!

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  7. This is so clever and perfect for the warm months ahead - great recipe!

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  9. Yum, I love all variations of egg salad- great idea to add in sweet potatoes. I also love how the recipe is for two- I often have a hard time finding dishes for one or two people.

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  10. I certainly almost immediately think cupcakes when hearing eggs and bacon :) but that's the baker in me. This dish is just lovely! I think it's such a creative use of eggs and bacon. It sounds so fresh and light and a unique potato salad. I think I need to give this one a try.

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