Frisée With Lardons And Poached Eggs Recipes

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FRISEE WITH LARDONS AND POACHED EGGS



Frisee with Lardons and Poached Eggs image

Crispy lardons (bacon strips) team up with tender cooked eggs and peppery greens in this classic bistro salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 tablespoons distilled white vinegar
4 large eggs
1 large head of frisee (about 5 ounces), washed and spun dry
6 ounces 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 white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding bowl just over vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer eggs to pan of warm water.
  • Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes. Add shallot; cook 1 minute. Add red-wine vinegar; bring to a boil, swirling to combine. Pour over frisee. Season with salt and pepper; toss to coat evenly. Divide among four plates. Drain eggs, and top each salad with one. Season egg with salt and pepper. Serve immediately.

FRISéE WITH LARDONS AND POACHED EGGS



Frisée with Lardons and Poached Eggs image

Yield serves 4 as an appetizer

Number Of Ingredients 7

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.

FRISéE AUX LARDONS



Frisée aux Lardons image

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 handfuls tender, pale curly endive (about 10 ounces)
6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
4 eggs
12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Steps:

  • Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
  • In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
  • For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
  • Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
  • Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

FRISEE SALAD WITH LARDONS AND POACHED EGGS



Frisee Salad with Lardons and Poached Eggs image

Martha's recipe for this Frisee Salad with Lardons and Poached Eggs is inspired by one from Pastis restaurant in New York City. It makes for a delicious breakfast or brunch recipe.

Provided by Martha Stewart

Number Of Ingredients 8

4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces
2 tablespoons distilled white vinegar
8 ounces slab or thick-cut bacon, cut into 1/4-by-1-inch pieces
3 tablespoons finely chopped shallot
5 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
4 large eggs
1 slice white bread

Steps:

  • Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
  • Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
  • Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
  • Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.

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