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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Frisee Salad with Lardons and Poached Eggs
Ingredients Ingredient Checklist 4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces 2 tablespoons distilled white vinegar 8 ounces slab or thick-cut bacon, cut into 1/4-by-1-inch pieces 3 tablespoons finely chopped shallot 5 tablespoons sherry vinegar Coarse salt and freshly ground pepper 4 large eggs 1 slice white bread
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 Frisee Salad with Lardons and Poached Eggs
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Frisee Salad with Lardons and Poached Eggs
Frisee Salad with Lardons and Poached Eggs
Ingredients
Ingredients
- 4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces 2 tablespoons distilled white vinegar 8 ounces slab or thick-cut bacon, cut into 1/4-by-1-inch pieces 3 tablespoons finely chopped shallot 5 tablespoons sherry vinegar Coarse salt and freshly ground pepper 4 large eggs 1 slice white bread
Directions
Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.
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All Reviews for Frisee Salad with Lardons and Poached Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Frisee Salad with Lardons and Poached Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
