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)
How to Make It
Preheat oven to 400°.
Arrange bread in a single layer on a baking sheet; bake at 400° for 20 minutes or until toasted, turning once. Cool.
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.
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.
To the previous reviewer: I'm sorry, but who in their right mind would consider a salad with poached eggs and bacon to be a side dish? Please don't knock the recipe because of your own ignorance. Friseee salad is served as a light main dish, typically with a few pieces of crusty bread. This was a good interpretation of the classic.
344 calories and 23 grams of fat for a salad?? Are you kidding? I prepared this as a "light" side to CL Creamy Rigatoni with Gruyere and Brie, which is rich enough in itself; I noticed the salad's nutritional info at the last minute, added some extra greens and cut the amount of dressing in half. It was still very tasty and rounded out the pasta nicely. I would certainly make this again, but either with the above modifications or as an entree salad with a light soup on the side.
This was so good. I've never poached eggs before and found it to be easier then I thought. We love to go to a local french bistro around us and then salad could easily have been on the menu. It was delicious. I followed the directions exactly except I used all the bacon drippings.
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