October 22, 2013

Fresh Greens with Bacon & Egg

This is a spectacular way to wow your guests.  A traditional french salad that combines fresh greens, bacon and eggs.  Goes great with a nice roasted chop or your favorite soup. 


  • Splash of white wine vinegar
  • 2 eggs
  • About 4 ounces trimmed frisee
  • 4 slices bacon, cut into small pieces
  • About 3 tablespoons red wine or balsamic vinegar
  • 1 to 2 tablespoons olive oil
  • Fresh ground sea salt and freshly ground pepper
  • Homemade croutons (see below)


Poaching the Egg
  1. Bring a shallow pan of water to a boil. 
  2. Add the white wine vinegar. 
  3. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. 
  4. Break in the eggs, one at a time. 
  5. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes.
  6.  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). 
  7. Turn off the water, and cover to keep warm for reheating the eggs.
For the salad
  1. Wash the frisee and spin dry. 
  2. Fry the bacon in a saute pan  about 5 minutes. 
  3. Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons. 
  4. Add enough oil to make a dressing.
  5. Toss the frisee in the pan for a few seconds just to coat; don't let it wilt.
  6. Divide among 2 plates and season with salt and pepper.
  7. Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad. 
  8. Season, and serve.

Crouton Directions

Take a 3 inch portion of a fresh baguette, slice into cubes, toss with olive oil, garlic powder and favorite dried herbs like Herbs De Provence.
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