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Bacon and Egg Salad

Photo: Bacon and Egg Salad

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 2 generous servings
LEVEL: Easy

ingredients

  • Splash of white wine vinegar
  • 2 eggs
  • About 4 ounces/250 g trimmed frisee
  • 4 slices bacon, cut into small pieces (about 4 ounces/110 g)
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Directions

Bring a shallow pan of water to a boil. Add the white wine vinegar. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. Break in the eggs, one at a time. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes. Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). Turn off the water, and cover to keep warm for reheating the eggs.

Wash the frisee and spin dry. Fry the bacon in a saute pan or wok until crisp, about 5 minutes. Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons. Add enough oil to make a dressing. Toss the frisee in the pan for a few seconds just to coat; don't let it wilt. Divide among 2 plates and season with fleur de sel and pepper. Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad. Season, and serve.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on April 15, 2013

    Flag

    not much better than the combination of bacon with eggs...i put some crusty bread with this so i could get every drop....so good...

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  • on January 28, 2012

    Flag

    This is a fun lunch dish. I took one star away because, depending on the fat content of your bacon, you really need to drain some / all the fat off after you render the bacon before you put in the vinegar and the recipe doesn't mention that. Also watch to not over dress your greens. For me it didn't seem like there was much dressing, but the flavor is intense and it is more than enough.

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