Ingredients
- 6 ounces slab bacon, cut into 1/2-inch pieces
- 1 shallot, sliced
- 3 tablespoons champagne vinegar, divided
- 4 large fresh farm eggs
- 1/2 pound frisee (about 2 large heads) washed, dried, and chopped into bite-size pieces
- Kosher salt and freshly cracked black pepper
Directions
Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Add the shallots to the pan and cook until softened, 2 to 3 minutes. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer. Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste. Serve immediately.
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By skyraidr_4570231
Blossvale, NY
on August 06, 2012
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AWEMAZING Recipe! I LOVE LOVE LOVE this recipe. Easy and so DAMN good! Just wish it were easier to find Frisee. Been lucky so far and have changed it up a bit and used a fresh smoked hamsteak cut up instead of the bacon and it's just as awesome. If you can find Maple flavored bacon by Wright you'll love it even more. Thank you Claire for this AWEMAZING recipe!
By herepiggy
KY
on February 26, 2011
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Oh! This was so good and so easy! My "aha" moment came when a few weeks ago, I fell into bed after an exhausting day in the kitchen. I was cooking and cleaning from breakfast until dinner for my family. I'm a 37 year old mother of a 5 and 7 year old. It finally hit me that making complicated recipes just doesn't make sense anymore and that after 10 years of doing this, I deserve a break too. There's got to be an easier way. Anyhow, simple and delicious cooking is now my mainstay. Complicated meals are out for good! I also like Laura Calder on the Cooking Channel, whose recipes are impressive yet simple. And I cannot wait to buy Claire's new cookbook. Thank you Claire!
By KathyJIL
Colorado Spring...
on February 20, 2011
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Delicious!! Easy to fix, very flavorful! What a treat for breakfast, lunch or dinner!
Thank you!
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