Frisee Salad With Poached Egg & Bacon
Created by TxGriffLover on October 25, 2011
- Servings: 5
- Prep Time: 20m
- Cook Time: 30m
- Recipe #7805
Ingredients
- 4-6 thick slices hearty country bread
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 clove garlic, halved, for the toasts, plus 1 clove garlic very finely chopped
- 3 tablespoons distilled white vinegar
- 4-6 large eggs
- 6 slices thick-cut bacon, cut in to lardons
- 1 llarge shallot, chopped
- 2 tablespoons best-quality red wine vinegar
- 2 heads frisee, (about 8 ounces) washed, dried, and torn
How to Make
-
Step 1: Preheat broiler.
-
Step 2: Arrange breat slices on a baking sheet and brush one side with he olive oil and season w salt & pepper.
-
Step 3: Broil about 4" from broiler element til golden brown, 2-3 minutes, then turn slices over and toast.
-
Step 4: Remove from oven and while warm, rub one side of ech toast with the cut surface of the halved garlic clove; transfer to a rack and set aside.
-
Step 5: Fill a large bowl with water and set aside. (use hot water if serving the salad immediately, cold if making ahead.)
-
Step 6: To poach the eggs, fill a large saucepan with 3" water, add white vinegar, and bring to a boil over medium heat.
-
Step 7: Break one of the eggs into a ramekin or teacup.
-
Step 8: Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the egg maintain its shape
-
Step 9: Decrease the heat to medium-low so water is at a gentle boil and slide the egg into the center.
-
Step 10: REduce heat and poach the egg until white is solid and yolk is firm but still soft to the touch, 3-4 minutes.
-
Step 11: Using a slotted spoon, remove the egg and transfer to the bowl of water, set aside.
-
Step 12: Return the water to a gentle boil and repeat the process with the other eggs.
-
Step 13: Line a plate with paper towels.
-
Step 14: To cook bacon, heat a large skillet over medium heat, add bacon and cook until crisp and brown, 5-7 minutes.
-
Step 15: Using a slotted spoon, transfer the bacon to prepared plate, set aside.
-
Step 16: To make dressing, drain off all but about 2T of the bacon fat from the skillet.
-
Step 17: Add the shallot and cook until translucent, about 1 minute, then add the chopped garlic and cook til fragrant, 30-45 seconds.
-
Step 18: Add red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan)
-
Step 19: Add the greens to the skillet, and toss to coat and wilt slightly; taste and adjust for seasoning with salt & pepper.
-
Step 20: To serve, divide the salad amoung serving plates.
-
Step 21: Using a slotted spoon, transfer the eggs from the bowl of water to paper towels, gently pat them dry.
-
Step 22: Place an egg on top of each bed of dressed greens. Garnish with reserved bacon and season with pepper.
-
Step 23: Serve with garlic toasts.
Nutritional Facts
- Serving Size: 1 (192.3 g)
- Calories 470.9
- Total Fat - 29.3 g
- Saturated Fat - 9.6 g
- Cholesterol - 928 mg
- Sodium - 821.8 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 0.3 g
- Sugars - 6.1 g
- Protein - 39 g
- Calcium - 169.7 mg
- Iron - 3.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.4 mg