Frisée Salad with Poached Eggs

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 742

Ingredients

1 large head of frisée washed and drained
⅓ of a French baguette
3 Tbsp extra virgin olive oil
4 slices thick-cut bacon sliced into 1/2-inch pieces
1 large shallot peeled and sliced thinly
¼ cup red wine vinegar
1 tsp Dijon mustard
1 Tbsp honey
Kosher salt to taste
Freshly ground pepper to taste
2 Large whole eggs at room temperature
1 Tbsp white vinegar
2 Tbsp fresh chives sliced thinly

Instructions

All ingredients ready? Let's begin!
Place a large skillet over medium heat and warm the olive oil. Slice the baguette into 1-inch cubes.
Add the bread to the skillet and sauté until golden brown, stirring often, for approximately 5 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer the croutons to a bowl.
In the same pan, add the bacon and cook until almost crisp, approximately 4 minutes. Add the shallots to the pan with the bacon along with a healthy pinch of pepper. Cook until the shallots are just wilted, about 2 minutes.
Meanwhile, bring a medium saucepan 1/2 filled with water to a boil.
While the water in the saucepan is coming to a boil, add the vinegar to the bacon and stir to deglaze the pan, scraping up the crispy bacon bits. Add the honey and mustard and stir again until well incorporated. Remove the pan from the heat.
Tear the frisée with your hands into bite-size pieces and place the leaves into 2 serving bowls.
Add the tablespoon of white vinegar to the pot of boiling water and reduce to a rolling simmer. Crack the eggs into 2 small bowls or ramekins. Make sure the yolks aren’t broken. Gently tilt each bowl to lower the eggs into the simmering water. Turn the heat off and cook the eggs for 3 minutes while you assemble the salads.
Top the frisée with equal amounts of bacon dressing and toss to coat. Season with salt and pepper if desired. Add the croutons to each bowl. Using a slotted spoon, drain each egg over a paper towel and gently place them on top of the salads. Sprinkle the chives over the warm eggs.
Add the shallots to the pan with the bacon along with a healthy pinch of pepper. Cook until the shallots are just wilted, about 2 minutes.
Serve the salads while the eggs are runny and a little warm.

Video

Nutrition