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.
- 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
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.
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.
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.