Frisee salad with egg and bacon
Indulge in a mouth-watering frisee salad with perfectly poached eggs and crispy bacon. A harmonious blend of textures and flavors awaits in this savory dish.
Ingredients:
- 4 pieces thick-cut bacon, diced
- 2 tablespoons minced shallots
- Extra-virgin olive oil, as needed
- 1/4 cup red wine vinegar, plus more for poaching eggs, optional
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 eggs
- 8 cups frisee lettuce
- 2 tablespoons minced fresh chives
Instructions:
- Fry the bacon in a medium skillet over medium heat until it is crispy. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Turn off the heat and mix the shallots into the bacon fat. If the amount of bacon fat is less than 1/4 cup, add some extra-virgin olive oil.
- Combine the vinegar and Dijon mustard in a small bowl, whisking until well mixed. Pour in the bacon fat mixture and continue whisking. Stir in the salt and pepper.
- For poaching the eggs: Fill a nonstick skillet with around 2 inches of water and bring it to a gentle simmer over medium heat; add a splash of vinegar if desired. Crack the eggs individually and carefully slide them into the water, allowing them to cook until the egg whites are firm but the yolks are still soft, which takes about 3 to 4 minutes. Use a slotted spoon to remove the eggs from the water and gently pat them dry with a paper towel.
- Combine the frisee with the dressing and bacon in a large salad bowl. Divide the lettuce evenly among 4 serving bowls and place an egg on top of each serving, sprinkling some chives over each bowl.
Summary:
- Calories: 893 kcal
- Fat: 72 g
- Protein: 45 g
- Carbs: 16 g
- Potassium: 1649 mg
- Magnesium: 108 mg