No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Frisee Lardon with Poached Eggs

This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson and Riad Nasr.

  • servings: 2

advertisement

advertisement

Ingredients

  • 3 heads frisee, inner white part only, washed well and spun dry
  • 2 tablespoons olive oil
  • 5-ounce slab of bacon, cut into 1/2-by-1-inch pieces
  • 2 shallots, finely chopped
  • 3 tablespoons sherry vinegar
  • Coarse salt and freshly ground pepper
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 to 3 large eggs

Directions

  1. Step 1

    Place frisee in a large bowl. Set aside. Make the dressing: Heat a medium saute pan over medium-high heat. Add 1 tablespoon oil, and the bacon. Cook until bacon is lightly browned, stirring occasionally, about 3 minutes. Add shallots, lower heat to medium, and cook until translucent, about 2 minutes. Add vinegar. Raise heat, and simmer for 30 seconds. Season with salt and pepper. Add remaining tablespoon oil, and swirl to combine. Set aside.

  2. Step 2

    Bring a small pot of water to a boil. Reduce to a simmer. Break one egg at a time into boiling water. Poach for about 2 minutes for a runny egg, longer if desired.

  3. Step 3

    While the eggs are poaching, pour warm dressing over frisee. Sprinkle with parsley. Toss to combine. With a slotted spoon, remove eggs from water one at a time. Pat dry on a clean kitchen towel. Place on frisee. Serve immediately.

Source
Martha Stewart Living Television

advertisement

advertisement