Notes: If side bacon is not available, cut sliced bacon crosswise inot 1/4-inch pieces.

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Recipe Summary test

Makes 3 or 4 servings


Ingredient Checklist


Instructions Checklist
  • Tear frisée into bite-size pieces and place in a wide salad bowl.

  • Tear bread into 1/2-inch chunks and scatter over the greens.

  • Put bacon in a 10- to 12-inch nonstick frying pan over medium heat and stir often until browned and crisp, 10 to 12 minutes. With a slotted spoon, transfer to towels to drain.

  • Break eggs into drippings in pan, and when whites are firm on the bottom, slide a spatula under each egg and, if desired, carefully turn over. Cook until whites are no longer clear, about 1 minute total. With spatula, transfer eggs to a plate (place side by side); keep warm.

  • Quickly discard all but 2 tablespoons fat from pan. Turn heat to high, add vinegar and mustard, and whisk until mixture boils.

  • Pour hot dressing over frisee and bread, add bacon, and mix. Spoon into wide bowls and top each serving with a hot egg. Season to taste with salt and pepper.

Nutrition Facts

483 calories; calories from fat 73%; protein 14g; fat 39g; saturated fat 14g; carbohydrates 18g; fiber 2g; sodium 727mg; cholesterol 251mg.