Smoked Salmon, Bacon & Poached Egg Salad

Preparation Time: 15 minutes

Servings: 2-4


  • 6 eggs
  • 1 head romaine lettuce, torn
  • ½ cup smoked salmon, chopped
  • 6 slices bacon
  • Salt and black pepper to taste
  • Dressing:
  • ½ cup mayonnaise
  • ½ tsp garlic puree
  • 1 tbsp lemon juice
  • 1 tsp tabasco sauce


  1. In a bowl, mix well the dressing ingredients and set aside. Bring a pot with salt water into a boil. Crack The eggs into a small bowl and gently slide into the water. Poach for 2 to 3 minutes, remove with a perforated spoon, transfer to a paper towel to dry, and plate. Poach the remaining eggs.
  2. Put the bacon in a skillet and fry over medium heat until browned and crispy, about 6 minutes, turning once. Remove, allow cooling, and chop in small pieces.
  3. Toss the lettuce, smoked salmon, bacon, and dressing in a salad bowl. Divide the salad onto plates, top with the eggs each, and serve immediately or chilled.

Nutrition Values:

Calories: 452, Fat: 36.9g, Net Carbs: 4.4g, Protein: 26.7g

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