Recipe courtesy of Wolfgang Puck
Poached Eggs with Frisee Salad
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 134
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 170
- Sodium
- 227
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.