Info
- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 15 Times
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Poached Eggs with Frisèe
Cookbook
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
Nutritional information is based on 1/8 teaspoon added salt per serving.
614 kcal
10 % daily value
23 % daily value
6 % daily value
521 mg
64 mg
16 g
2 g
3 g
7 g
241 mg
759 mg
12 g
60 g
14 % daily value
