Bistro Salad With Poached Eggs Recipes

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FRISÉE AUX LARDONS



Frisée aux lardons image

Curly endive leaves dressed with dijon vinaigrette and topped with crispy bacon and a fried egg.

Provided by Beeta @ Mon Petit Four

Categories     Salad

Time 17m

Number Of Ingredients 9

1 head of curly endive
2 stalks of leek, white and pale green parts only, sliced
3 strips of bacon, diced
1 clove garlic, minced
1/4 c olive oil
1/4 c white wine vinegar
1 tsp dijon mustard
sea salt and freshly ground pepper to taste
2 eggs

Steps:

  • Break apart endive leaves, tearing them apart from each other and in half. Rinse the leaves well and temporarily set them aside to dry.
  • Cut each stalk of leek in half, lengthwise, before rinsing under water very well. Make sure you rinse each crevice to make sure you get rid of any grit. Slice the leeks in 1/4 inch slices.
  • In a medium saucepan, fry the diced bacon until crispy; set aside. Sauté the sliced leeks in this same pan until they're tender - about 5 to 8 minutes.
  • Remove the leeks and fry the eggs in the same pan, cooking each egg for 2 minutes, before flipping and cooking the other side for another 15 to 20 seconds. Note: If pan looks dry before adding eggs, add a teaspoon or two of olive oil to keep eggs from sticking.
  • In a small bowl, whisk the olive oil, vinegar, dijon, a pinch of salt, and garlic together.
  • Toss the endive with the leeks, bacon, and just enough vinaigrette to lightly coat the salad leaves. Plate the salad and top each salad with a fried egg. Sprinkle a little freshly ground pepper and some sea salt over the entire salad.

Nutrition Facts : Calories 389 calories, ServingSize 2 Servings

BISTRO SALAD WITH POACHED EGGS



Bistro Salad with Poached Eggs image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces haricots verts or green beans, trimmed
4 slices thick-cut bacon, cut into 1/2-inch pieces
3 tablespoons white wine vinegar
2 teaspoons dijon mustard
2 heads frisee, torn (about 8 cups)
1 head Belgian endive, halved lengthwise and thinly sliced
3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination)
1 small shallot, minced
Freshly ground pepper
4 large eggs
1/2 baguette, sliced and lightly toasted

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
  • Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
  • Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.

Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 205 milligrams, Sodium 970 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 21 grams

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