← Back to Search Results
poaching French
Poached Eggs with Frisèe

Photo by:
Comments: 0
 

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
big-fat-cookies Big Fat Cookies
by Elinor Klivans
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
baked-explorations Baked Explorations
by Matt Lewis
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
in-the-kitchen-with-david In the Kitchen with David
by David Venable
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?