Poached Egg Salad Recipe

Preparation Steps

1. 1

   Prepare the Dressing

   In a medium bowl, combine the buttermilk, shredded white cheddar cheese, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth and set aside.

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the house smoked bacon until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.

3. 3

   Prepare the Cornbread

   If using store-bought cornbread, crumble it into a bowl. If making from scratch, prepare the cornbread according to package or recipe instructions, then crumble once cooled.

4. 4

   Pickle the Onion

   If pickling your own onion, slice a red onion thinly and immerse in a mixture of vinegar, water, and sugar for at least 30 minutes. Otherwise, prepare store-bought pickled onions.

5. 5

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack each egg into a small bowl and gently slide into the water. Poach for 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

6. 6

   Assemble the Salad

   In a large bowl, combine the crumbled cornbread, crispy bacon, and pickled onions. Toss with the buttermilk white cheddar dressing until well mixed. Top with poached eggs and garnish with fresh chives.