Recipe courtesy of Laura Calder
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
2 generous servings
Level:
Easy

Ingredients

Directions

Bring a shallow pan of water to a boil. Add the white wine vinegar. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. Break in the eggs, one at a time. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes. Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). Turn off the water, and cover to keep warm for reheating the eggs. 

Wash the frisee and spin dry. Fry the bacon in a saute pan or wok until crisp, about 5 minutes. Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons. Add enough oil to make a dressing. Toss the frisee in the pan for a few seconds just to coat; don't let it wilt. Divide among 2 plates and season with fleur de sel and pepper. Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad. Season, and serve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Bacon-and-Egg Potato Salad

Recipe courtesy of Robert Irvine

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Whole30 Bacon and Egg Cups

Recipe courtesy of Food Network Kitchen

Mini Egg Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Bacon and Egg Salad

Recipe courtesy of Claire Robinson

Bacon and Egg Salad

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories