Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Frisée with bacon and a poached egg — France.
Equipment: Frying pan; saucepan
Measures and names
Ingredients
- Frisée or curly leaves and salad leaves
- 150 g bacon lardons (diced bacon)
- 2 eggs, for poaching
- 1 shallot, chopped
- 1 tbsp Dijon mustard and red wine vinegar
- 2 tbsp olive oil
- Black pepper
Method
- Fry the lardons until crisp and golden. Take the pan off the heat and whisk the mustard, vinegar and olive oil into the warm bacon fat — this warm dressing is the heart of the dish.
- Poach the eggs in barely simmering water for 3 minutes, until the whites are set and the yolks still runny.
- Toss the frisée and leaves with the chopped shallot and the warm dressing, so the leaves just begin to soften.
- Pile onto plates and scatter over the lardons.
- Top each with a poached egg and plenty of black pepper. Break the yolk into the leaves as you eat. Taste before adding salt — the bacon already seasons the dish.
Swaps and tips
The warm bacon-fat dressing is the heart of this bistro classic. Break the runny yolk into the leaves as you eat.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 20 g | 3 g | 1 g | 41 g | 452 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
