Thursday, March 29

Bacon & Egg Frisee Salad




This is a classic French salad that even the most die-hard meat lover will like because it’s dressed with a super flavorful warm bacon vinaigrette and topped with a luscious poached egg. It’s the type of food that I love to eat when I’m alone for a meal because it’s quick, requires just a few ingredients, and is a little messy. The dish really doesn’t require any more effort than it does to make bacon and eggs, but something about it (maybe because it’s French) just feels so chic and fancy. Serve it with some crusty bread to soak up all the delicious sauce and enjoy.


Bacon & Egg Frisee Salad:
  • Add 6 slices of diced bacon to a hot skillet and cook for 5-10 minutes, or until crispy and all the fat has rendered.
  • Turn off the heat and whisk in 1 1/2 tbsp. Dijon mustard and 3-4 tbsp. balsamic vinegar.
  • Slowly whisk in 3 tbsp. olive oil* and season dressing with salt** and pepper.
  • Add in 1 head of roughly chopped frisee lettuce and toss well to combine.
  • Meanwhile, bring a small pot of water*** to a low boil and add in 1 tbsp. white vinegar.
  • Crack an egg into a small bowl, then gently drop the egg into the water.
  • Cook for 2 minutes, or until whites are set and firm. Remove with a slotted spoon and place on a paper towel to drain.
  • Repeat with another egg, then season both with salt and pepper.
  • Divide salad onto plates and top each with a poached egg.

Serves two
*You may need more or less oil depending on how much bacon fat you have in the pan.
**Be careful when adding salt, as the bacon will already be salty.
***Fill the water to about 1" deep.