Recipe courtesy of Lynn Crawford
Print
Bacon and Egg Salad with Truffle Vinaigrette
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 heads frisee, inner white part only, washed well and spun dry
  • 1/2 cup olive oil
  • 8 slices bacon, cut into 1/2-inch pieces
  • 2 shallots, finely chopped
  • 3 tablespoons sherry vinegar
  • Coarse salt and freshly ground pepper
  • 1 teaspoon white truffle oil
  • 4 large eggs
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

Place the frisee in a large bowl. Set aside. 

Make the dressing: Heat a medium saute pan over medium-high heat. Add 1 tablespoon oil and the bacon. Cook until the bacon is lightly browned, stirring occasionally, about 3 minutes. Add the shallots and the remaining oil, lower the heat to medium and cook until translucent, about 2 minutes. Add the vinegar. Raise the heat and simmer for 30 seconds. Season with salt and pepper. Remove from the heat and whisk in the truffle oil. Set aside. 

Bring a small pot of water to a boil. Reduce to a simmer. Break one egg at a time into the boiling water. Poach for about 2 minutes for a runny egg, longer if desired. 

While the eggs are poaching, pour the warm dressing over the frisee. Sprinkle with the parsley and toss to combine. With a slotted spoon, remove the eggs from the water one at a time. Pat dry on a clean kitchen towel. Place on the frisee. Serve immediately.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Bacon, Egg and Shrimp Fried Rice

Recipe courtesy of Ching-He Huang

Truffled Egg Salad Tea Sandwiches

Recipe courtesy of Tiffani Thiessen

Crispy Bacon and Hash Brown Quesadillas with Fried Quail Eggs

Recipe courtesy of Bobby Flay

Seared Salmon and Brussels Sprout-Apple Salad with Bacon and Maple-Thyme Vinaigrette

Recipe courtesy of Bobby Flay

Chicken Salad with Bacon-Wrapped Greens

Recipe courtesy of Siba Mtongana

Brussels Sprout Salad with Bacon and Pecans

Recipe courtesy of Tia Mowry

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Recipe courtesy of Bobby Flay

Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

Recipe courtesy of Bobby Flay

On TV

Trending Videos

So Much Pretty Food Here