Frisee Salad with Lardons and Poached Eggs

This delicious breakfast recipe is courtesy of Pastis restaurant in New York City.

  • Servings: 4
Frisee Salad with Lardons and Poached Eggs


  • 4 heads frisee, inner white part only, washed well and spun dry
  • 2 tablespoons olive oil
  • 8 ounces slab bacon, cut into 1/2-by-1-inch pieces
  • 3 shallots, finely chopped
  • 1/4 cup sherry vinegar
  • Coarse salt and freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 4 large eggs


  1. Place frisee in a large bowl. Set aside. Heat a medium skillet over medium-high heat. Add 1 tablespoon oil and bacon. Cook, stirring frequently, until lightly browned, about 3 minutes. Using a slotted spoon, remove bacon and set aside in a small bowl. Add shallots to skillet, reduce 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. Bring a medium saucepan of water to a boil. Reduce to a simmer. Break one egg at a time into water. Poach for about two minutes for a runny yolk or longer if desired.

  3. While the eggs are poaching, pour warm dressing over frisee. Sprinkle with parsley and reserved bacon. Toss to combine. Divide frisee evenly among 4 plates. With a slotted spoon, one at a time, remove eggs from water. Pat dry on a clean kitchen towel. Top each plate of frisee with an egg. Serve immediately.


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