Keto Poached Egg Whites With Turkey Bacon Salad Recipe

About this recipe

A light and satisfying keto-friendly dinner featuring poached egg whites, crispy turkey bacon, and a tangy mustard vinaigrette over fresh greens.

Ingredients

• 1 ltr Eggsential Liquid Egg Whites
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 ltr Bertolli Extra Virgin Olive Oil
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Tata Sampann Black Pepper Whole
• 500 ml American Garden Apple Cider Vinegar
• 180 g Devavo Dijon Mustard Sauce (Classic French)

Instructions

1. 1. Add 1 cup white vinegar and 1 teaspoon salt to a large pot of water; bring to a simmer. Carefully slide 1 egg white into the pot and let cook for 30 seconds before adding another egg white.
2. 2. Repeat with the remaining 4 egg whites. Poach until opaque, about 2 to 3 minutes each. Use a slotted spoon to transfer the poached egg whites to a plate.
3. 3. In a medium pan over low heat, heat 1 tablespoon of olive oil until warm. Remove from the pan and set aside.
4. 4. In a microwave-safe dish, whisk together 2 tablespoons olive oil, 1 tablespoon vegetable oil, 1 tablespoon apple cider vinegar, and 2 teaspoons dijon mustard. Season with salt and black pepper to taste. Microwave the vinaigrette for 45 seconds until warm.
5. 5. Toss the warm vinaigrette with the heated olive oil. Divide the mixture evenly onto plates, creating a base on each.
6. 6. Place 2 poached egg whites onto each base. Season with additional salt and black pepper if desired, and serve immediately.