Name: Perfectly Hard-Boiled Eggs and Wilted Baby Arugula and Leek Salad Recipe
Prep time: 25 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 4 slices bacon; water; 2 hard boiled eggs; 5 oz baby arugula; 1 leek; 4 radishes; dressing; 2 tbsp reserved bacon fat; ¼ cup apple cider vinegar; 2 tsp sugar; 1 ½ tbsp yellow mustard; cracked pepper

This is my take on the classic wilted spinach salad, with a nice kick from the leeks.

How To Make Perfectly Hard-Boiled Eggs and Wilted Baby Arugula and Leek Salad

A simple recipe for perfectly cooked hard boiled eggs then add to that a wonderful recipe for Wilted Baby Arugula and Leek Salad to boot! This excellent salad is good enough to be a meal on its own.

Prep: 25 mins

Cook: 20 mins

Total: 1 hr 2 mins

Serves:

Ingredients

4 slices bacon, cooked and crumbled (reserve 2 Tbsp. bacon fat)
water, for boiling
2 hard boiled eggs, sliced
5 oz baby arugula
1 leek, large, cut in ½ lengthwise and sliced thin
4 radishes, thinly sliced
dressing
2 tbsp reserved bacon fat
¼ cup apple cider vinegar
2 tsp sugar
1 ½ tbsp yellow mustard
cracked pepper, to taste

Instructions

Pre-heat toaster oven/oven to 375 degrees F.
Layer bacon pieces flat on a baking sheet and cook for about 20 to 22 minutes, until golden crisp.
Be sure to flip bacon once while cooking.
Remove to paper towel, crumble and set aside.
In the meantime place eggs in a medium pot and cover with water.
Bring to a boil, cover pot and turn off heat.
Let sit 14 to 17 minutes and then drain.
Shake eggs in pot to crack and cover with cold water to cool (this also will help peeling the eggs).
In a small mixing bowl combine reserved bacon fat, cider vinegar, sugar, and mustard and whisk.
Assemble salad as dersired and drizzle with dressing, then sprinkle with bacon crumbles and cracked pepper.