Frisee Salad with Bacon and Poached Egg

Wednesday, September 28, 2011 Review by judywrites

What a delightful breakfast/lunch for New Year’s Day!

5 1⁄2″ -thick slices Home-Cured Bacon, sliced crosswise into 1⁄2″ -wide strips

1 tbsp. white wine vinegar

4 large eggs

1 tbsp. finely chopped shallots

1 tbsp. fresh lemon juice

2 tsp. dijon mustard

2 tbsp. extra-virgin olive oil

salt and freshly ground black pepper, to taste

1⁄2 lb. frisée greens, torn into medium-size pieces

1. Combine bacon and 1 cup water in a 12″ skillet over medium-high heat. Cook, stirring, until water evaporates and bacon crisps, 30–40 minutes. Using a slotted spoon, transfer bacon to a plate. Reserve fat in skillet.

2. Prepare eggs for poaching: Bring a 4-quart saucepan of water to a boil; add vinegar; reduce heat to medium-low. Crack each egg into its own ramekin and set aside. (Don’t cook the eggs yet.)

3. In a medium bowl, whisk together shallots, lemon juice, mustard, and 3 tbsp. reserved bacon fat. While whisking, slowly drizzle in the olive oil to make a smooth vinaigrette. Season with salt and pepper. In a large bowl, toss frisée with vinaigrette. Divide frisée and bacon between 4 plates.

4. In the saucepan, swirl simmering water with a spoon to create a whirlpool effect. Slide 2 eggs into water; cook until just firm, about 2 minutes. Using a slotted spoon, top first 2 salads with 1 egg apiece; repeat with remaining eggs. Season salads with salt and pepper. Serve immediately.


Thank you Saveur for another delish recipe!

Take care,


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