Best 8 Frisee Salad With Bacon And Poached Eggs Recipes

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Frisée salad with bacon and poached eggs is a classic French dish that is both delicious and easy to make. The combination of the bitter frisée lettuce, crispy bacon, rich poached eggs, and tangy dressing creates a complex and flavorful salad that is perfect for any occasion. This article will provide you with a step-by-step guide to making the perfect frisée salad with bacon and poached eggs, including tips on how to choose the best ingredients and achieve the perfect poached egg. So gather your ingredients, put on your apron, and let's get cooking!

Let's cook with our recipes!

FRISEE SALAD WITH EGG AND BACON



Frisee Salad with Egg and Bacon image

Provided by Katie Lee Biegel

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 pieces thick-cut bacon, diced
2 tablespoons minced shallots
Extra-virgin olive oil, as needed
1/4 cup red wine vinegar, plus more for poaching eggs, optional
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 eggs
8 cups frisee lettuce
2 tablespoons minced fresh chives

Steps:

  • In a medium skillet over medium heat, saute the bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Turn the heat off and whisk the shallots into the bacon grease. There should be about 1/4 cup of bacon grease; if it's shy of that amount, add some extra-virgin olive oil.
  • In a small bowl, whisk the vinegar and Dijon until emulsified. Add in the bacon grease mixture and whisk. Whisk in the salt and pepper.
  • To poach the eggs: Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add a little vinegar if using. Crack the eggs, slipping them gently into the water one at a time, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
  • In a large salad bowl, toss the frisee with the dressing and bacon. Divide the lettuce among 4 serving bowls and top each with an egg and a sprinkle of chives.

FRISEE WITH LARDONS AND POACHED EGGS



Frisee with Lardons and Poached Eggs image

Crispy lardons (bacon strips) team up with tender cooked eggs and peppery greens in this classic bistro salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 tablespoons distilled white vinegar
4 large eggs
1 large head of frisee (about 5 ounces), washed and spun dry
6 ounces thick-cut bacon, cut into 1/4-inch-thick strips
3 tablespoons finely chopped shallot
1/4 cup red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • Bring a large, deep skillet of water to a boil. Reduce to a simmer, add white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding bowl just over vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer eggs to pan of warm water.
  • Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes. Add shallot; cook 1 minute. Add red-wine vinegar; bring to a boil, swirling to combine. Pour over frisee. Season with salt and pepper; toss to coat evenly. Divide among four plates. Drain eggs, and top each salad with one. Season egg with salt and pepper. Serve immediately.

FRISEE SALAD WITH BACON AND POACHED EGGS



Frisee Salad With Bacon and Poached Eggs image

Make and share this Frisee Salad With Bacon and Poached Eggs recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups frisee, washed and dried (about 8 ounces)
6 ounces slab bacon, cut into 1/4-inch-thick slices (or 7 thick-cut slices)
2 tablespoons distilled white vinegar
4 large eggs
2 tablespoons chopped shallots
3 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 French baguette, sliced
olive oil, for drizzling

Steps:

  • Tear the frisee into bite-size pieces and put in a large bowl.
  • In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden. Remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet.
  • Fill a large saucepan half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer the eggs about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl.
  • Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk in the Dijon mustard and honey. Pour the hot dressing over the frisee and toss with salt, and pepper, to taste. Crumble the crisp bacon slices over the salad and garnish with chives, and tarragon.
  • For the croutons:.
  • Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons.
  • Divide the salad evenly among 4 plates and top with the poached eggs and garlic croutons. Season the eggs with salt, and pepper, and serve the salad immediately.

Nutrition Facts : Calories 338.8, Fat 24.4, SaturatedFat 8.1, Cholesterol 214.9, Sodium 524.4, Carbohydrate 15.3, Fiber 2.6, Sugar 2, Protein 14.2

FRISéE AUX LARDONS



Frisée aux Lardons image

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 handfuls tender, pale curly endive (about 10 ounces)
6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
4 eggs
12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Steps:

  • Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
  • In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
  • For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
  • Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
  • Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

FRISEE SALAD WITH LARDONS AND POACHED EGGS



Frisee Salad with Lardons and Poached Eggs image

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.

Provided by Martha Stewart

Number Of Ingredients 8

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 1/4-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

Steps:

  • 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.

FRISéE SALAD WITH POACHED EGGS AND BACON



Frisée Salad with Poached Eggs and Bacon image

Categories     Bread     Salad     Egg     Side     Broil     Poach     Lunch     Bacon     Boil

Yield serves 4 to 6

Number Of Ingredients 10

4 to 6 thick slices hearty country bread
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 clove garlic, halved, for the toasts, plus 1 clove garlic, very finely chopped
3 tablespoons distilled white vinegar
4 to 6 large eggs
6 slices thick-cut bacon, cut into lardons (see page 179)
1 large shallot, chopped
2 tablespoons best-quality red wine vinegar
2 heads frisée (about 8 ounces), washed, dried, and torn

Steps:

  • Preheat the broiler. To make the toasts, arrange the bread slices on a baking sheet and brush one side with the olive oil and season with salt and pepper. Broil about 4 inches from the heat until golden brown, 2 to 3 minutes. Turn the slices over and toast. Remove from the oven and while warm, rub one side of each toast with the cut surface of the halved garlic clove. Transfer to a rack and set aside.
  • Fill a large bowl with water and set aside (use hot water if serving the salad immediately, cold if making the eggs ahead). To poach the eggs, fill a large saucepan with 3 inches of water, add the white vinegar, and bring to a boil over medium-high heat. Break one of the eggs into a ramekin or teacup. Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the eggs hold their shape. Decrease the heat to medium-low so the water is at a gentle boil and slide the egg into the center. Reduce the heat and poach the egg until the white is solid and the yolk is firm but still soft to the touch, 3 to 4 minutes. Using a slotted spoon, remove the egg and transfer to the bowl of water; set aside. Return the water to a gentle boil, and repeat the process with the other eggs. The eggs can be poached up to 12 hours ahead and refrigerated in a sealed container. To serve them, reheat briefly in hot water.
  • Line a plate with paper towels. To cook the bacon, heat a large skillet over medium heat. Add the bacon and cook until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to the prepared plate; set aside.
  • To make the dressing, drain off all but about 2 tablespoons of the bacon fat from the skillet. Add the shallot and cook until translucent, about 1 minute. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Add the red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan).
  • Add the greens to the skillet and toss to coat and wilt slightly. Taste and adjust for seasoning with salt and pepper.
  • To serve, divide the salad among individual serving plates. Using a slotted spoon, transfer the eggs from the bowl of water to paper towels; gently pat them dry. Place an egg on top of each bed of dressed greens. Garnish with the reserved bacon and season with pepper. Serve with the garlic toasts.

FRISéE SALAD WITH POACHED EGG



Frisée Salad With Poached Egg image

This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 4m

Yield Serves six

Number Of Ingredients 15

2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
6 large or extra-large eggs
1 tablespoon vinegar (any kind)
Salt
freshly ground pepper to taste
1 teaspoon fresh thyme leaves
2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

Steps:

  • Combine the lettuce, herbs, red pepper and croutons in a large bowl.
  • Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
  • Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 2 grams, TransFat 0 grams

FRISEE SALAD WITH HOT BACON DRESSING



Frisee Salad with Hot Bacon Dressing image

Sweet and tangy hot bacon dressing is tossed with slightly bitter frisee lettuce in this simple, but delish salad!

Provided by Kim's Cooking Now

Categories     Salad     Green Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 head frisee lettuce - washed, dried, and torn into pieces
2 tablespoons extra virgin olive oil
2 tablespoons chopped shallot
2 tablespoons real bacon bits
1 tablespoon white vinegar
1 tablespoon apple cider vinegar
1 tablespoon red wine
1 tablespoon white sugar

Steps:

  • Place frisee lettuce in a serving bowl.
  • Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
  • Pour hot bacon dressing over frisee and toss to coat. Serve immediately.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 8.4 g, Cholesterol 2.5 mg, Fat 7.8 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 139.1 mg, Sugar 3.6 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of the salad.
  • Don't overcook the eggs. Poached eggs should be cooked until the whites are set and the yolks are still runny.
  • Make sure the bacon is crispy. This will add a nice smoky flavor to the salad.
  • Use a good quality olive oil. This will help to enhance the flavors of the other ingredients.
  • Don't be afraid to experiment with different ingredients. You can add other vegetables, such as chopped tomatoes or cucumbers, or different types of cheese, such as crumbled goat cheese or feta cheese.

Conclusion:

Frisée salad with bacon and poached eggs is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it can be customized to your liking. So next time you're looking for a healthy and satisfying salad, give this recipe a try. You won't be disappointed!

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