Bacon And Egg Salad
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Champagne Vinegar (divided)4 large
Egg (fresh farm)Directions:
1
Watch how to make this recipe
2
Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain
3
Add the shallots to the pan and cook until softened, 2 to 3 minutes
4
Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute
5
In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer
6
Crack the eggs, 1 at a time, and gently slip them it into the water
7
Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes
8
Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat
9
Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste
10
Serve immediately