French Frisee Salad with Bacon and Poached Eggs
French frisee salad with bacon and poached eggs
Source: Cooking Light, July 2009
Also known as curly endive, frisée is a slightly bitter green with crisp, lacy leaves. If you can't find it, substitute a salad blend with frisée or radicchio. Put water on to boil while the croutons toast.
Yield: 4 servings (it's easy to halve, though)
Ingredients
* 4 (1-ounce) slices rye bread, cut into 1/2-inch cubes
* 6 slices applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces (Geoff and I have used center-cut bacon)
* 1/3 cup white wine vinegar (we've subbed red wine vinegar...I'm not sure there's much of a difference)
* 1 tablespoon chopped fresh tarragon
* 3 tablespoons olive oil
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 head frisée, torn (about 8 ounces) (Geoff and I usually use spring mix)
* 1 tablespoon white vinegar
* 4 large eggs
* Cracked black pepper (optional)
Preparation
1. Preheat oven to 400°.
2. Arrange bread in a single layer on a baking sheet; bake at 400° for 20 minutes or until toasted, turning once. Cool.
3. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings; set bacon aside. Combine 1 tablespoon drippings, white wine vinegar, and next 4 ingredients (through ground pepper) in a large bowl, stirring with a whisk. Add croutons, bacon, and frisée, tossing to coat. Place 2 cups salad mixture on each of 4 plates.
4. Add water to a large skillet (Geoff and I use the same skillet that we cooked the bacon in), filling two-thirds full; bring to a boil. Reduce heat; simmer. Add white vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. (Geoff and I like runny yolks for this, and 3 minutes is about right. Truth be told, this is pretty much the only time I like a runny yolk.) Carefully remove eggs from pan using a slotted spoon; top each serving with 1 poached egg. Sprinkle with cracked pepper, if desired.
Source: Cooking Light, July 2009
Also known as curly endive, frisée is a slightly bitter green with crisp, lacy leaves. If you can't find it, substitute a salad blend with frisée or radicchio. Put water on to boil while the croutons toast.
Yield: 4 servings (it's easy to halve, though)
Ingredients
* 4 (1-ounce) slices rye bread, cut into 1/2-inch cubes
* 6 slices applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces (Geoff and I have used center-cut bacon)
* 1/3 cup white wine vinegar (we've subbed red wine vinegar...I'm not sure there's much of a difference)
* 1 tablespoon chopped fresh tarragon
* 3 tablespoons olive oil
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 head frisée, torn (about 8 ounces) (Geoff and I usually use spring mix)
* 1 tablespoon white vinegar
* 4 large eggs
* Cracked black pepper (optional)
Preparation
1. Preheat oven to 400°.
2. Arrange bread in a single layer on a baking sheet; bake at 400° for 20 minutes or until toasted, turning once. Cool.
3. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings; set bacon aside. Combine 1 tablespoon drippings, white wine vinegar, and next 4 ingredients (through ground pepper) in a large bowl, stirring with a whisk. Add croutons, bacon, and frisée, tossing to coat. Place 2 cups salad mixture on each of 4 plates.
4. Add water to a large skillet (Geoff and I use the same skillet that we cooked the bacon in), filling two-thirds full; bring to a boil. Reduce heat; simmer. Add white vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. (Geoff and I like runny yolks for this, and 3 minutes is about right. Truth be told, this is pretty much the only time I like a runny yolk.) Carefully remove eggs from pan using a slotted spoon; top each serving with 1 poached egg. Sprinkle with cracked pepper, if desired.
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