Frisee Salad With Lardons And Poached Eggs Recipes

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FRISEE WITH LARDONS AND POACHED EGGS

Crispy lardons (bacon strips) team up with tender cooked eggs and peppery greens in this classic bistro salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7



Frisee with Lardons and Poached Eggs image

Steps:

  • Bring a large, deep skillet of water to a boil. Reduce to a simmer, add white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding bowl just over vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer eggs to pan of warm water.
  • Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes. Add shallot; cook 1 minute. Add red-wine vinegar; bring to a boil, swirling to combine. Pour over frisee. Season with salt and pepper; toss to coat evenly. Divide among four plates. Drain eggs, and top each salad with one. Season egg with salt and pepper. Serve immediately.

2 tablespoons distilled white vinegar
4 large eggs
1 large head of frisee (about 5 ounces), washed and spun dry
6 ounces thick-cut bacon, cut into 1/4-inch-thick strips
3 tablespoons finely chopped shallot
1/4 cup red-wine vinegar
Coarse salt and freshly ground pepper

FRISEE SALAD WITH LARDONS AND POACHED EGGS

Martha's recipe for this Frisee Salad with Lardons and Poached Eggs is inspired by one from Pastis restaurant in New York City. It makes for a delicious breakfast or brunch recipe.

Provided by Martha Stewart

Number Of Ingredients 8



Frisee Salad with Lardons and Poached Eggs image

Steps:

  • Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
  • Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
  • Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
  • Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.

4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces
2 tablespoons distilled white vinegar
8 ounces slab or thick-cut bacon, cut into 1/4-by-1-inch pieces
3 tablespoons finely chopped shallot
5 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
4 large eggs
1 slice white bread

FRISEE SALAD WITH LARDONS AND POACHED EGGS

Martha's recipe for this Frisee Salad with Lardons and Poached Eggs is inspired by one from Pastis restaurant in New York City. It makes for a delicious breakfast or brunch recipe.

Provided by Martha Stewart

Number Of Ingredients 8



Frisee Salad with Lardons and Poached Eggs image

Steps:

  • Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
  • Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
  • Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
  • Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.

4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces
2 tablespoons distilled white vinegar
8 ounces slab or thick-cut bacon, cut into 1/4-by-1-inch pieces
3 tablespoons finely chopped shallot
5 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
4 large eggs
1 slice white bread

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