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French Frisée Salad with Bacon and Poached Eggs

Oxmoor House
Hands-On time 16 mins
Total time 1 hr, 2 mins
Yield 4 servings
Also known as curly endive, frisée is a slightly bitter green with crisp, lacy leaves. If you can't find it, substitute a salad blend with frisée or radicchio. Put water on to boil while the croutons toast.

Ingredients

  • 4 (1-ounce) slices rye bread, cut into 1/2-inch cubes
  • 6 slices applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
  • 1/3 cup white wine vinegar
  • 1 tablespoon chopped fresh tarragon
  • 3 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 head frisée, torn (about 8 ounces)
  • 1 tablespoon white vinegar
  • 4 large eggs
  • Cracked black pepper (optional)

Nutrition Information

  • calories 344
  • fat 23.5 g
  • satfat 5.6 g
  • monofat 12.5 g
  • polyfat 2.6 g
  • protein 14.5 g
  • carbohydrate 18 g
  • fiber 2.3 g
  • cholesterol 227 mg
  • iron 2.4 mg
  • sodium 765 mg
  • calcium 101 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange bread in a single layer on a baking sheet; bake at 400° for 20 minutes or until toasted, turning once. Cool.

  3. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings; set bacon aside. Combine 1 tablespoon drippings, white wine vinegar, and next 4 ingredients (through ground pepper) in a large bowl, stirring with a whisk. Add croutons, bacon, and frisée, tossing to coat. Place 2 cups salad mixture on each of 4 plates.

  4. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add white vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; top each serving with 1 poached egg. Sprinkle with cracked pepper, if desired.