Frisée Salad With Poached Eggs
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
45
Spice
42
Sweetness
61
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Spread 3 tablespoons of oil with a brush on both sides of bread and season with salt and pepper
3
Cut each slice into cubes and bake croutons on a baking sheet in middle of oven until golden brown, about 10 minutes
4
In a saucepan boil salt pork in cold water to cover for 2 minutes and drain in a colander
5
Rinse salt pork under cold water and pat dry with paper towels
6
Heat remaining 1 tablespoon oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, until browned
7
Remove salt pork with a slotted spoon and drain on paper towels
8
Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste until dressing is combined well
9
Fill a wide skillet with 2 inches water and add distilled vinegar
10
Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer
11
Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water
12
As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes
13
Drain eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites
14
In a large bowl toss together frisée, dressing, salt pork, and croutons
15
Divide salad among 6 plates and top with poached eggs
16
Preheat oven to 350°F
17
Spread 3 tablespoons of oil with a brush on both sides of bread and season with salt and pepper
18
Cut each slice into cubes and bake croutons on a baking sheet in middle of oven until golden brown, about 10 minutes
19
In a saucepan boil salt pork in cold water to cover for 2 minutes and drain in a colander
20
Rinse salt pork under cold water and pat dry with paper towels
21
Heat remaining 1 tablespoon oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, until browned
22
Remove salt pork with a slotted spoon and drain on paper towels
23
Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste until dressing is combined well
24
Fill a wide skillet with 2 inches water and add distilled vinegar
25
Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer
26
Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water
27
As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes
28
Drain eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites
29
In a large bowl toss together frisée, dressing, salt pork, and croutons
30
Divide salad among 6 plates and top with poached eggs