Frisée Salad With Lardons And Poached Eggs
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
69
Spice
39
Sweetness
49
Sourness
46
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
170 g
Slab Bacon2 tbsps
Distilled White Vinegar4 large
Egg2 tbsps
Shallot (chopped)3 tbsps
Wine Vinegar (red-)Directions:
1
Tear frisée into bite-size pieces and put in a large bowl
2
If using slab bacon, cut lengthwise into 1/4-inch-thick slices
3
Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons)
4
In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat
5
Have ready another skillet with 1 inch warm water
6
Half-fill a 4-quart saucepan with water and stir in white vinegar
7
Bring liquid to a bare simmer
8
Break each egg into a teacup
9
Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently
10
(Egg will become oval, with yolk completely covered by white
11
) Add remaining 3 eggs in same manner
12
Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks
13
(Serving this salad with runny—not fully cooked—yolks may be of concern if there is a problem with salmonella in your area
14
) Immediately transfer eggs to skillet of warm water
15
Reheat bacon in its skillet over moderate heat
16
Add shallot and cook, stirring, 1 minute
17
Add red-wine vinegar and boil 5 seconds
18
Immediately pour hot dressing over frisée and toss with salt and pepper to taste
19
Divide salad among 4 plates and top with drained poached eggs
20
Season eggs with salt and pepper and serve salad immediately
21
Tear frisée into bite-size pieces and put in a large bowl
22
If using slab bacon, cut lengthwise into 1/4-inch-thick slices
23
Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons)
24
In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat
25
Have ready another skillet with 1 inch warm water
26
Half-fill a 4-quart saucepan with water and stir in white vinegar
27
Bring liquid to a bare simmer
28
Break each egg into a teacup
29
Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently
30
(Egg will become oval, with yolk completely covered by white
31
) Add remaining 3 eggs in same manner
32
Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks
33
(Serving this salad with runny—not fully cooked—yolks may be of concern if there is a problem with salmonella in your area
34
) Immediately transfer eggs to skillet of warm water
35
Reheat bacon in its skillet over moderate heat
36
Add shallot and cook, stirring, 1 minute
37
Add red-wine vinegar and boil 5 seconds
38
Immediately pour hot dressing over frisée and toss with salt and pepper to taste
39
Divide salad among 4 plates and top with drained poached eggs
40
Season eggs with salt and pepper and serve salad immediately