FRISEE SALAD WITH BACON AND POACHED EGGS

Frisee Salad With Bacon and Poached Eggs image

Provided by Food.com

Categories Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 338.8, Fat 24.4, SaturatedFat 8.1, Cholesterol 214.9, Sodium 524.4, Carbohydrate 15.3, Fiber 2.6, Sugar 2, Protein 14.2