Poached Eggs with Frisee Salad

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1/4 cup white wine vinegar, plus 1/2 cup white wine vinegar
  • Salt and freshly ground black pepper
  • 6 eggs
  • 3 slices bacon, chopped
  • 1 teaspoon sugar
  • 6 cups frisee, cleaned
  • Croutons
Directions
  • 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.


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