Time: 20 min.
Complexity: easily
Servings: 4

Your bacon and egg breakfast will transform into a sophisticated restaurant-quality dish if you replace the usual scrambled eggs with poached eggs. If you think this is something only a skilled chef can create, you'll be surprised at how easy it is. The key is to proceed with confidence and stock up on fresh eggs. Place the poached eggs on a frisee salad mixed with crispy bacon and French dressing and serve for breakfast or as an appetizer, like an advanced salad.

Ingredients:

• 8 tbsp. frisee salad
• 4 slices fatty bacon, diced
• 2 tbsp chopped shallots
• Olive oil, as needed
• 1/4 cup red wine vinegar + extra for boiling eggs, optional
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 tsp ground black pepper
• 4 eggs
• 2 tbsp chopped fresh chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

frisée salad, chives, shallots, wine vinegar, Dijon mustard, eggs, bacon

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Preparation:

Step 1
• In a medium skillet over medium heat, fry the bacon until crispy. Using a slotted spoon, transfer it to a paper towel-lined plate. Turn off the heat and combine the shallots with the rendered fat. There should be about 1/4 cup of bacon fat left in the skillet. If there's less, add a little extra virgin olive oil.
Step 2
• In a small bowl, combine vinegar and Dijon mustard. Add the onion and fat and whisk. Season with salt and pepper.
Step 3
• Poached eggsIn a nonstick skillet, add about 2 inches of water and bring to a boil over medium heat; add a splash of vinegar, if using. Crack the eggs, carefully dropping them into the water one at a time, and cook until the whites are set but the yolks are still soft, 3-4 minutes. Remove the eggs with a slotted spoon and pat dry with paper towels.
Step 4
• In a large salad bowl, combine the frisee with the dressing and bacon. Divide the salad among 4 plates, top with an egg, and garnish with chives.

Votes: 1

Author of the recipe - Katie Lee is an American food writer and television food critic.