Bacon And Egg Salad
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
White Wine Vinegar (of)2
Eggs110 g
Frisee (/250 g trimmed)3 tbsps
Red Wine2 tbsps
Olive OilDirections:
1
Bring a shallow pan of water to a boil
2
Add the white wine vinegar
3
Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool
4
Break in the eggs, one at a time
5
Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes
6
Lift them out with a slotted spoon, and set them on paper towel to drain
7
(You can trim the edges a little if you want to)
8
Turn off the water, and cover to keep warm for reheating the eggs
9
Wash the frisee and spin dry
10
Fry the bacon in a saute pan or wok until crisp, about 5 minutes
11
Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons
12
Add enough oil to make a dressing
13
Toss the frisee in the pan for a few seconds just to coat; don't let it wilt
14
Divide among 2 plates and season with fleur de sel and pepper
15
Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad
16
Season, and serve