Frisee With Lardons And Poached Eggs


FRISEE WITH LARDONS AND POACHED EGGS

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

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:



Frisee with Lardons and Poached Eggs image

Number Of Ingredients: 7

Ingredients:

  • 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


FRISEE SALAD WITH LARDONS AND POACHED EGGS

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.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:



Frisee Salad with Lardons and Poached Eggs image

Number Of Ingredients: 8

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 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


FRISéE SALAD WITH LARDONS AND POACHED EGGS

The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.

Recipe From epicurious.com

Yield Makes 4 servings

Steps:

  • Tear frisée into bite-size pieces and put in a large bowl. If using slab bacon, cut lengthwise into 1/4-inch-thick slices. Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons).
  • In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.
  • Have ready another skillet with 1 inch warm water. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently. (Egg will become oval, with yolk completely covered by white.) Add remaining 3 eggs in same manner. Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks. (Serving this salad with runny-not fully cooked-yolks may be of concern if there is a problem with salmonella in your area.) Immediately transfer eggs to skillet of warm water.
  • Reheat bacon in its skillet over moderate heat. Add shallot and cook, stirring, 1 minute. Add red-wine vinegar and boil 5 seconds. Immediately pour hot dressing over frisée and toss with salt and pepper to taste.
  • Divide salad among 4 plates and top with drained poached eggs. Season eggs with salt and pepper and serve salad immediately.


Frisée Salad with Lardons and Poached Eggs image

Number Of Ingredients: 6

Ingredients:

  • 1/2 pound frisée (French curly endive)
  • 6 ounces slab bacon or thick-cut bacon slices
  • 2 tablespoons distilled white vinegar
  • 4 large eggs
  • 2 tablespoons chopped shallot
  • 3 tablespoons red-wine vinegar


WARM FRISéE-LARDON SALADE WITH POACHED EGGS IN RED-WINE SAUCE

Recipe From epicurious.com

Provided by Shelley Wiseman

Yield Makes 4 servings

Steps:

  • Make sauce:
  • Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, garlic, thyme, parsley, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil until reduced to about 1 cup, 25 to 40 minutes.
  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Meanwhile, cook lardons in a small heavy skillet over medium heat, stirring occasionally, until browned but not crisp. Drain on paper towels.
  • Strain wine mixture through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return to saucepan, then stir in veal demi-glace and bring to a simmer.
  • Stir together flour and remaining 1/2 tablespoon butter to make a beurre manié, then whisk into sauce and simmer, whisking occasionally, 3 minutes. Add half of lardons to sauce and keep warm off heat, covered. Wrap remaining lardons in foil and keep warm on rack in lower third of oven.
  • Cook eggs and toasts:
  • Brush baguette slices with oil and season lightly with salt and pepper. Toast in upper third of oven until pale golden and crisp, about 10 minutes. Rub garlic on toasts.
  • Meanwhile, fill a deep large skillet with 1 1/4 inches water, then add vinegar and bring to a simmer. Break 1 egg into a cup and slide egg into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
  • Make salad while eggs poach:
  • Toss frisée with vinegar and 1/4 teaspoon salt, then with oil, and divide among 4 plates.
  • To serve:
  • Lift each egg out of poaching liquid with a slotted spatula and gently pat dry (still on spatula), then transfer to a toast. Season eggs lightly with salt and pepper and divide among salads. Pour sauce over eggs and sprinkle salads with remaining lardons.


Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce image

Number Of Ingredients: 22

Ingredients:

  • For sauce
  • 1/2 cup chopped shallots
  • 1 1/2 tablespoons unsalted butter, divided
  • 1 teaspoon tomato paste
  • 1 (750-ml) bottle dry red wine
  • 2 garlic cloves, chopped
  • 4 thyme sprigs
  • 1 large parsley sprig
  • 1 Turkish or 1/2 California bay leaf
  • 1 (1/4-pound) piece slab bacon, cut crosswise into 1/4-inch sticks (lardons)
  • 2/3 cup veal demi-glace or 2 tablespoons demi-glace concentrate plus 1/2 cup water
  • 1/2 tablespoon all-purpose flour
  • For eggs and toasts
  • 8 (1/2-inch-thick) baguette slices
  • 1 tablespoon olive oil
  • 1 garlic clove, halved
  • 1 teaspoon distilled white vinegar
  • 8 large eggs
  • For salad
  • 1/2 pound frisée, trimmed and torn into pieces (4 cups)
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons olive oil


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