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Summer Greens with Mustardy Potatoes and Six-Minute Egg
Ingredients
  • 4 large eggs
  • 2 ounces sliced or slab bacon, cut crosswise into ¼-inch strips
  • ¾ pound tiny potatoes, halved if larger than a ping pong ball
  • Kosher salt, freshly ground pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons whole grain mustard
  • 1 tablespoon (or more) white wine vinegar
  • 4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens
  • 2 cups mixed herb leaves, such as parsley, chives, and/or chervil
Steps
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