Recipe courtesy of Kelsey Nixon
Episode: Eggs
Total:
1 hr 10 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Frisee Salad:
  • 3 cups (about 8 ounces) frisee, washed and dried
  • 6 ounces slab bacon, cut into 1/4-inch-thick slices or 7 thick-cut bacon slices
  • 2 tablespoons distilled white vinegar
  • 4 large eggs
  • 2 tablespoons chopped shallot
  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh tarragon
Croutons:
  • 1 French baguette, sliced
  • Olive oil, for drizzling

Directions

Tear the frisee into bite-size pieces and put in a large bowl.

In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden. Remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet.

Fill a large saucepan half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer the eggs about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl.

Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk in the Dijon mustard and honey. Pour the hot dressing over the frisee and toss with salt, and pepper, to taste. Crumble the crisp bacon slices over the salad and garnish with chives, and tarragon.

For the croutons:

Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons.

Divide the salad evenly among 4 plates and top with the poached eggs and garlic croutons. Season the eggs with salt, and pepper, and serve the salad immediately.

Categories:

IDEAS YOU'LL LOVE

Crab Burgers with Frisee Salad

Recipe courtesy of Ian Knauer

Frisee Salad with Warm Vinaigrette

Recipe courtesy of Tyler Florence

Endive and Frisee Salad with Oranges

Recipe courtesy of Giada De Laurentiis

Frisee Salad and Tomato Tartan

Warm Salad of Mortadella, Frisee, Artichokes and Parmigiano-Reggiano

Recipe courtesy of Mario Batali

White Wine Poached Egg with a Bacon-Frisee Salad

Recipe courtesy of Michael Symon

Jarred Salad

Recipe courtesy of Siba Mtongana

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here