Butter Lettuce With Lardons And Poached Egg Recipes

BUTTER-LETTUCE SALAD WITH EGG AND POTATOES

Butter-Lettuce Salad with Egg and Potatoes image

We like to top this Butter-Lettuce Salad with Egg and Potatoes with a fried egg, but you could swap in a poached or soft-boiled egg, or even an omelet, if you prefer.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 10

Ingredients

1 pound baby (golf-ball-size) potatoes
Coarse salt and freshly ground pepper
8 ounces sugar snap peas, trimmed and halved on the bias
1 pound white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces
1 stick unsalted butter
2 tablespoons fresh lemon juice (from 1 lemon)
1/4 teaspoon sugar
1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12 ounces)
4 large eggs, fried
1/4 cup snipped fresh chives (from 1 bunch), for serving

Steps:

Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.
Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.

LEMON BUTTER CAKE

Lemon Butter Cake image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup unsalted butter, softened
1/2 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Juice and zest of half a lemon

Steps:

Preheat the oven to 350 degrees F. Cream the butter and sugar in a medium bowl using a hand mixer until light and fluffy, about 3 minutes. While still mixing, slowly add the eggs, then the vanilla. Whisk together the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix. Then add the lemon juice and zest. Mix, then add the remaining half cup of the flour mixture. Pour into a greased 8-inch square pan. Bake until the cake springs back when lightly pressed, about 20 minutes.

FRISéE WITH LARDONS AND POACHED EGGS

Frisée with Lardons and Poached Eggs image

Yield serves 4 as an appetizer

Number Of Ingredients 7

Ingredients

2 tablespoons distilled white vinegar
4 large eggs
1 large head frisée (about 5 ounces), washed and spun dry
6 ounces (about 4 slices) thick-cut bacon, cut into 1/4-inch-thick strips
3 tablespoons finely chopped shallot
1/4 cup red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

Bring a large, deep skillet of water to a boil. Reduce to a simmer; add the white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding the bowl just over the vinegar water, gently slide the egg into the water. Repeat with the remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer the eggs to the pan of warm water.
Place the frisée in a large bowl; set aside. Cook the bacon, stirring occasionally, in a medium sauté pan over medium-high heat until golden brown, about 3 minutes. Add the shallot; cook 1 minute. Add the red-wine vinegar; bring to a boil, swirling to combine. Pour over the frisée. Season with salt and pepper; toss to coat evenly.
Divide among 4 plates. Drain the eggs, and top each salad with one. Sprinkle the eggs with salt and pepper. Serve immediately.

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