French Frisée Salad with Bacon and Poached Eggs

French Frisée Salad with Bacon and Poached Eggs

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  • Prep Time


  • Total Time


  • Servings



  • 4

    (1-ounce) slices rye bread, cut into ½-inch cubes

  • 6

    slices applewood-smoked bacon, cut crosswise into ½-inch-thick pieces $

  • cup white wine vinegar

  • 1

    tablespoon chopped fresh tarragon

  • 3

    tablespoons olive oil

  • teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper $

  • 1

    head frisée, torn (about 8 ounces)

  • 1

    tablespoon white vinegar

  • 4

    large eggs $

  • Cracked black pepper (optional) $


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.


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