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poached-eggs-with-frisegravee

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Recipe

This is a favorite appetizer or light lunch dish in rural France.

Yield : 4 servings
Prep Time :  15 mins
Cooking Time : 20 mins

Ingredients

For the Dressing:

  • 2 tbsp cider vinegar
  • 1 tsp whole grain mustard
  • 1 tbsp chopped tarragon
  • 6 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper

  • 6 oz (175g) thick-sliced bacon, coarsely chopped
  • 1 head frisee
  • 8 cherry tomatoes, cut in half
  • ¼ seedless cucumber, sliced
  • ¾ cup coarsely chopped walnuts
  • 4 hot poached eggs

Directions

1. To make the dressing, whisk together the vinegar, mustard, and tarragon. Gradually whisk in the oil. Season with salt and pepper.

2. Cook the bacon in a nonstick frying pan over medium heat about 8–10 minutes, until crispy and brown.

3. Meanwhile, break up the frisèe into small leaves. Divide among four serving plates, and top with the cherry tomatoes, cucumber slices, and walnuts.

4. Place a hot poached egg in the center of each salad, and sprinkle the hot bacon on top. Drizzle with equal amounts of the dressing and serve immediately.

Notes

The dressing can be stored in a jar for up to 5 days. Shake well before using.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

614kcal (31%)
98mg (10%)
14mg (23%)
192mcg RAE (6%)
521mg
64mg
16g
2g
3g
7g
241mg (80%)
759mg (32%)
12g (61%)
60g (92%)
2mg (14%)
 

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