Frisée Salad with Poached Eggs and Bacon

Frisée Salad with Poached Eggs and Bacon

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • Kosher 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.


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