Frisée Salad with Poached Eggs and Bacon
Salads • American
Description
Frisée salad with poached eggs and bacon
Ingredients
- Bacon 5 oz
- Romaine lettuce 10 oz
- Chicken Egg 8 pieces
- Shallot 0 oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil 3 spoons
- Dijon Mustard 1 tablespoon
- Champagne Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Simmer the bacon in 250 ml of water over medium heat, stirring until the water evaporates. Transfer the bacon to a plate. Reserve the fat.
Step 2
To prepare poached eggs, bring water with vinegar to a boil, crack the eggs into the water, let them cook for two minutes, and then transfer them to cold water to cool.
Step 3
In a bowl, whisk together the lemon juice, chopped shallots, and mustard with three tablespoons of the remaining fat. While whisking, gradually add the olive oil, then season with salt and pepper.
Step 4
Combine the frisée and bacon with the prepared mixture. Arrange on two plates of lettuce and serve with poached eggs.
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