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Gallery Frisee with Lardons and Poached Eggs Credit: Anna Williams Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Gallery Frisee with Lardons and Poached Eggs Credit: Anna Williams

Recipe Summary Servings: 4

Frisee with Lardons and Poached Eggs      Credit: Anna Williams  

Frisee with Lardons and Poached Eggs

Credit: Anna Williams

Frisee with Lardons and Poached Eggs

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

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.

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All Reviews for Frisee with Lardons and Poached Eggs

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All Reviews for Frisee with Lardons and Poached Eggs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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