Today: Jun 16, 2024

Recipe of the Week 11/9/11

Bacon and Egg Salad

Serves 4 People


Large skillet

Paper towel-lined plate


6 ounces slab bacon, cut into 1/2-inch pieces

1 shallot, sliced

3 tablespoons champagne vinegar, divided

4 large eggs

1/2 pound frisee (about 2 large heads) washed, dried, and chopped into bite-size pieces

Kosher salt and freshly cracked black pepper


Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Add the shallots to the pan and cook until softened, 2 to 3 minutes.

Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.

In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer.

Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until egg white is set but yolk is still runny, about 1 1/2 to 2 minutes.

Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste. Serve immediately.

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