Bistro Salad with Poached Eggs

Total Time:
35 min
20 min
15 min

4 servings

  • Kosher salt
  • 8 ounces haricots verts or green beans, trimmed
  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 3 tablespoons white wine vinegar
  • 2 teaspoons dijon mustard
  • 2 heads frisee, torn (about 8 cups)
  • 1 head Belgian endive, halved lengthwise and thinly sliced
  • 3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination)
  • 1 small shallot, minced
  • Freshly ground pepper
  • 4 large eggs
  • 1/2 baguette, sliced and lightly toasted
  • Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.

  • Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.

  • Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.

  • Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.

  • Photograph by Justin Walker

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