Rating: 4 stars
3 Ratings
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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.

Recipe by Cooking Light July 2009

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Oxmoor House

Recipe Summary

hands-on:
16 mins
total:
1 hr 2 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

344 calories; fat 23.5g; saturated fat 5.6g; mono fat 12.5g; poly fat 2.6g; protein 14.5g; carbohydrates 18g; fiber 2.3g; cholesterol 227mg; iron 2.4mg; sodium 765mg; calcium 101mg.
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