Recipe courtesy of Lynn Crawford

Bacon and Egg Salad with Truffle Vinaigrette

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Place the frisee in a large bowl. Set aside. 
  2. 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. 
  3. 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. 
  4. 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.

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