← 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

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
a-new-way-to-cook A New Way to Cook
by Sally Schneider
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
desserts-4-today Desserts 4 Today
by Abby Dodge
cook-with-jamie Cook with Jamie
by Jamie Oliver
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
new-american-table New American Table
by Marcus Samuelsson
lucid-food Lucid Food
by Louisa Shafia
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
food-to-live-by Food to Live By
by Myra Goodman
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?