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Frisee with Lardons and Poached Eggs

  • Servings: 4
  • Yield: Serves 4 as an appetizer
Frisee with Lardons and Poached Eggs

Photography: Anna Williams

Source: MSL Cookbook Vol. 2; The New Classics


  • 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


  1. 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.

  2. 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.

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