Food & Cooking Recipes Salad Recipes Frisee Salad with Lardons and Poached Eggs Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 2, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 Martha's recipe for this Frisee Salad with Lardons and Poached Eggs is inspired by one from Pastis restaurant in New York City. It makes for a delicious breakfast or brunch recipe. Ingredients 4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces 2 tablespoons distilled white vinegar 8 ounces slab or thick-cut bacon, cut into ΒΌ-by-1-inch pieces 3 tablespoons finely chopped shallot 5 tablespoons sherry vinegar Coarse salt and freshly ground pepper 4 large eggs 1 slice white bread Directions Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon. Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate. Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately. Rate it Print