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French Frisée Salad with Bacon and Poached Eggs

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.

Cooking Light JULY 2009

  • Yield: 4 servings
  • Hands-on: 16 Minutes
  • Total: 1 Hour, 2 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 23.5g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 12.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 14.5g
  • Carbohydrate: 18g
  • Fiber: 2.3g
  • Cholesterol: 227mg
  • Iron: 2.4mg
  • Sodium: 765mg
  • Calcium: 101mg

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French Frisée Salad with Bacon and Poached Eggs Recipe