French Frisee Salad with Bacon and Poached Eggs

By Snoo

Also known as curly endive, frisée is a slightly bitter green with crisp, lacy leaves. If you can't find it, substitute a salad blend with frisée or radicchio. Put water on to boil while the croutons toast.

Cal 344
Fat 23.5g
Protein 14g
Carb 18g
Fiber 2g
Sodium 765mg

Ingredients

• Ingredients:
• 4 (1-ounce) slices rye bread, cut into 1/2-inch cubes
• 6 slices applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
• 1/3 cup white wine vinegar
• 1 tablespoon chopped fresh tarragon
• 3 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 head frisée, torn (about 8 ounces)
• 1 tablespoon white vinegar
• 4 large eggs
• Cracked black pepper (optional)

Preparation

Step 1

1. Preheat oven to 400°.

2. Arrange bread in a single layer on a baking sheet; bake at 400° for 20 minutes or until toasted, turning once. Cool.

3. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings; set bacon aside. Combine 1 tablespoon drippings, white wine vinegar, and next 4 ingredients (through ground pepper) in a large bowl, stirring with a whisk. Add croutons, bacon, and frisée, tossing to coat. Place 2 cups salad mixture on each of 4 plates.

4. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add white vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; top each serving with 1 poached egg. Sprinkle with cracked pepper, if desired.