Warm Egg Salad on Croissants with Country Bacon and Arugula

Warm Egg Salad on Croissants with Country Bacon and Arugula
Staff Writer
Warm Egg Salad on Crossiants

Ben Fink

Warm Egg Salad on Crossiants

This is basic country food at its finest. Lisa Smith, the executive chef for Central Market supermarkets in Texas, was visiting us at the farm and one morning we brought her to Max London’s in Saratoga Springs for breakfast. Their croissants blew her away and she called them the best she ever had (and Lisa knows croissants — she studied under the wonderfully gifted chef-teacher Madeleine Kamman and worked in France). She bought a few to bring back to the house and, upon arrival, said to Charlie and me, "Guys, today you rest. I’m making egg salad for lunch!" Of course, Lisa’s egg salad isn’t just egg salad — it’s creamy and warm and punctuated by the slight bite and crunch of arugula/rocket and smoky country bacon.

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Ingredients

  • strips good-quality thick-cut bacon
  • 8  cups  water
  • 1/4  cup  white vinegar
  • large eggs, at room temperature
  • butter croissants, halved
  • 1/4  cup  mayonnaise, store-bought or homemade
  • Kosher salt
  • Freshly ground black pepper
  • 16  leaves baby arugula

Directions

Preheat the oven to 350 degrees (180°C/gas 4).

Lay the bacon on a rimmed baking sheet and cook in the oven for 10-20 minutes, depending on how crisp you like your bacon. Remove the pan from the oven and use tongs to transfer the bacon to a paper towel–lined plate to drain and cool. Set aside. Reduce the oven temperature to 200 degrees (95°C).

Pour the water and vinegar into a large pot and bring to a boil over high heat. Reduce the heat to medium and use a slotted spoon to gently lower the eggs into the boiling water. Simmer the eggs (reduce the heat to medium-low if necessary) for exactly 12 minutes.

While the eggs cook, set the croissants on a rimmed baking sheet and place them in the oven to warm (reassemble the croissants so they are whole — you don’t want the interior to get toasty and hard).

Transfer the cooked eggs to a sieve and place them under cold running water until they’re cool enough to handle (you don’t want the eggs to be cold — they need to be warm). Peel the eggs, place them in the bowl of a food processor, and purée until they’re creamy. Add the mayonnaise, season with salt and pepper, and continue to process until the mixture is well combined.

Divide the egg salad among the bottom halves of each croissant. Top each with 4 pieces of arugula and 2 pieces of bacon. Cover with the top halves of the croissants and eat immediately. 

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
56g
43%
Protein
10g
22%
Vitamin A, RAE
520µg
74%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
341mg
34%
Choline, total
20mg
5%
Fiber, total dietary
7g
28%
Folate, total
176µg
44%
Iron, Fe
24mg
100%
Magnesium, Mg
104mg
33%
Manganese, Mn
2mg
100%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
308mg
44%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
372mg
25%
Thiamin
1mg
91%
Water
345g
13%
Zinc, Zn
3mg
38%

Egg Salad Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Salad Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.