Recipe courtesy of Laura Calder

Bacon and Egg Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2 generous servings
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Splash of white wine vinegar

2 eggs

About 4 ounces/250 g trimmed frisee

4 slices bacon, cut into small pieces (about 4 ounces/110 g)

About 3 tablespoons red wine or balsamic vinegar

1 to 2 tablespoons olive oil

Fleur de sel and freshly ground pepper


  1. 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. 
  2. 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.

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