Poached Eggs with Frisee
This is a favorite appetizer or light lunch dish in rural France.
The dressing can be stored in a jar for up to 5 days. Shake well before using.
Preparation Time - Text 15 mins
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Courseappetizer, main course
Taste and Texturesalty, savory, smoky
Type of Dishfirst course salad, main course salad, warm salad
- 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
To make the dressing, whisk together the vinegar, mustard, and tarragon. Gradually whisk in the oil. Season with salt and pepper.
Cook the bacon in a nonstick frying pan over medium heat about 8–10 minutes, until crispy and brown.
Meanwhile, break up the frisèe into small leaves. Divide among four serving plates, and top with the cherry tomatoes, cucumber slices, and walnuts.
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.
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.
2008 Dorling Kindersley