Bacon and Egg Frisée Salad

Method

1. 1. Heat the olive oil in a frying pan and fry the bacon for 2–3 minutes over a medium–high heat until crisp. Remove with a slotted spoon and set aside. Fry the bread in the bacon fat until crisp, then drain on kitchen paper.
2. 2. Put the lettuce in a salad bowl and add the bacon and crispy bread.
3. 3. Mix the vinegar with the mustard and tarragon and plenty of seasoning, then whisk in the extra-virgin olive oil to form a vinaigrette.
4. 4. Bring a small saucepan of water to the boil, then reduce to a gentle simmer. One at a time, crack the eggs directly into the simmering water; poach them for 2–3 minutes so the whites are cooked but the yolks still runny. Drain with a slotted spoon on kitchen paper.
5. 5. Pour the vinaigrette over the salad and toss to combine. Divide between four plates and top each with a poached egg. Scatter with the chives and serve.

• Spring
• Light Meals & Salads
• Healthy
• Summer Foods
• salad
• light meal
• recipe
• healthy
• lunch
• Spring

Ingredients

• US
• METRIC

You'll Need