Best Frisée Salad With Poached Egg Recipes

WARM FRISéE-LARDON SALADE WITH POACHED EGGS IN RED-WINE SAUCE

Steps:

• Make sauce:
• Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, garlic, thyme, parsley, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil until reduced to about 1 cup, 25 to 40 minutes.
• Preheat oven to 350°F with racks in upper and lower thirds.
• Meanwhile, cook lardons in a small heavy skillet over medium heat, stirring occasionally, until browned but not crisp. Drain on paper towels.
• Strain wine mixture through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return to saucepan, then stir in veal demi-glace and bring to a simmer.
• Stir together flour and remaining 1/2 tablespoon butter to make a beurre manié, then whisk into sauce and simmer, whisking occasionally, 3 minutes. Add half of lardons to sauce and keep warm off heat, covered. Wrap remaining lardons in foil and keep warm on rack in lower third of oven.
• Cook eggs and toasts:
• Brush baguette slices with oil and season lightly with salt and pepper. Toast in upper third of oven until pale golden and crisp, about 10 minutes. Rub garlic on toasts.
• Meanwhile, fill a deep large skillet with 1 1/4 inches water, then add vinegar and bring to a simmer. Break 1 egg into a cup and slide egg into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• Make salad while eggs poach:
• Toss frisée with vinegar and 1/4 teaspoon salt, then with oil, and divide among 4 plates.
• To serve:
• Lift each egg out of poaching liquid with a slotted spatula and gently pat dry (still on spatula), then transfer to a toast. Season eggs lightly with salt and pepper and divide among salads. Pour sauce over eggs and sprinkle salads with remaining lardons.

FRISéE SALAD WITH POACHED EGGS

Steps:

• Preheat oven to 350°F.
• Spread 3 tablespoons of oil with a brush on both sides of bread and season with salt and pepper. Cut each slice into cubes and bake croutons on a baking sheet in middle of oven until golden brown, about 10 minutes.
• In a saucepan boil salt pork in cold water to cover for 2 minutes and drain in a colander. Rinse salt pork under cold water and pat dry with paper towels. Heat remaining 1 tablespoon oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, until browned. Remove salt pork with a slotted spoon and drain on paper towels.
• Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste until dressing is combined well.
• Fill a wide skillet with 2 inches water and add distilled vinegar. Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer. Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water. As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes. Drain eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites.
• In a large bowl toss together frisée, dressing, salt pork, and croutons. Divide salad among 6 plates and top with poached eggs.

POACHED EGGS WITH FRISEE SALAD

Steps:

• In a large, deep saute pan bring 2 1/2-inches of water to a boil. When the water comes to a boil, lower the heat to a bare simmer. There should only be small, infrequent bubbles on the surface. Add 1/4 cup vinegar and some salt to the water. Crack 1 egg into a small bowl, making sure the yolk remains unbroken. Gently slip the egg into the simmering water, using a spoon to make sure the egg is completely covered. Repeat with the remaining eggs. Cook to desired degree of doneness, 3 to 5 minutes. When the eggs are done, remove from the water with a slotted spoon. Place on clean paper towels or kitchen towel to drain. Set aside.
• In a small saute pan, cook the bacon until browned and crisp. Remove all but 2 tablespoons of the fat. Add the remaining 1/2 cup of white wine vinegar and stir, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until the vinegar is reduced by half. Add the sugar and cook until it is dissolved. Season with salt and pepper.
• Pour half of the bacon dressing over the frisee and toss with croutons. Divide the salad among 6 plates. Top each portion with a poached egg and a drizzle of the remaining dressing.

FRISEE SALAD WITH LARDONS AND POACHED EGGS

Steps:

• Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
• Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
• Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
• Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.

FRISéE SALAD WITH POACHED EGGS AND BACON

Steps:

• Preheat the broiler. To make the toasts, arrange the bread slices on a baking sheet and brush one side with the olive oil and season with salt and pepper. Broil about 4 inches from the heat until golden brown, 2 to 3 minutes. Turn the slices over and toast. Remove from the oven and while warm, rub one side of each toast with the cut surface of the halved garlic clove. Transfer to a rack and set aside.
• Fill a large bowl with water and set aside (use hot water if serving the salad immediately, cold if making the eggs ahead). To poach the eggs, fill a large saucepan with 3 inches of water, add the white vinegar, and bring to a boil over medium-high heat. Break one of the eggs into a ramekin or teacup. Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the eggs hold their shape. Decrease the heat to medium-low so the water is at a gentle boil and slide the egg into the center. Reduce the heat and poach the egg until the white is solid and the yolk is firm but still soft to the touch, 3 to 4 minutes. Using a slotted spoon, remove the egg and transfer to the bowl of water; set aside. Return the water to a gentle boil, and repeat the process with the other eggs. The eggs can be poached up to 12 hours ahead and refrigerated in a sealed container. To serve them, reheat briefly in hot water.
• Line a plate with paper towels. To cook the bacon, heat a large skillet over medium heat. Add the bacon and cook until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to the prepared plate; set aside.
• To make the dressing, drain off all but about 2 tablespoons of the bacon fat from the skillet. Add the shallot and cook until translucent, about 1 minute. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Add the red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan).
• Add the greens to the skillet and toss to coat and wilt slightly. Taste and adjust for seasoning with salt and pepper.
• To serve, divide the salad among individual serving plates. Using a slotted spoon, transfer the eggs from the bowl of water to paper towels; gently pat them dry. Place an egg on top of each bed of dressed greens. Garnish with the reserved bacon and season with pepper. Serve with the garlic toasts.

FRISEE SALAD WITH BACON AND POACHED EGGS

Steps:

• 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.

BABY FRISéE WITH POACHED EGG AND PANCETTA

Steps:

• Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
• Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
• Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
• Poach the eggs: use your preferred method or as follows-bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
• Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
• Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
• Gently crack each egg and open it directly over the simmering water.
• Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
• Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
• To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
• When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
• Carefully place the drained eggs on the dressed frisées.
• Season to taste with salt and pepper; scatter pancetta over the eggs.
• Garnish each plate with freshly made crostini; serve immediately.

FRISéE SALAD WITH POACHED EGG

Steps:

• Combine the lettuce, herbs, red pepper and croutons in a large bowl.
• Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
• Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.