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 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

Ingredients

  • 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

Directions

  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.

Related Topics