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For the Bacon, preheat oven to 400°F. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into glass measuring cup. Set aside. Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside
For the Salad, mix water, lemon juice and Chinese five spice in small bowl. Add apple slices; toss to coat well. Set aside. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside
For the Poached Eggs, fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels
To serve, divide greens among 6 plates. Top each with a poached egg. Sprinkle egg with additional Chinese five spice. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately