recipe and photo from here
This weeks recipe is simple but a favourite of mine and we often have this for lunch.....combined with some lovely bread fresh from the market, it always goes down a treat.
Ingredients
3 slice(s) bacon, cut into 1/2-inch pieces
12 ounce(s) (2 to 3 heads) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens
1 medium shallot, minced
2 tablespoon(s) white wine vinegar
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 tablespoon(s) olive oil
6 large eggs
Directions
1.In a medium sized frypan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
2.Meanwhile, in 12-inch frypan, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
3.Remove frypan from heat. With slotted spoon, transfer bacon to paper towels to drain.
4.Whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
5.Reduce frypan heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
6.To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely groun black pepper if you like.
....bon appetit à tous, Leeann x
