1 large frisee lettuce
2 shallots, diced olive oil for frying
1/2 baguette, cut into cubes
500 g thick-cut bacon, cubed
6 farm fresh eggs
2 tbsp red wine vinegar
2 tbsp Dijon mustard
sea salt
freshly ground black pepper
2 tbsp extra-virgin olive oil
2 shallots, diced olive oil for frying
1/2 baguette, cut into cubes
500 g thick-cut bacon, cubed
6 farm fresh eggs
2 tbsp red wine vinegar
2 tbsp Dijon mustard
sea salt
freshly ground black pepper
2 tbsp extra-virgin olive oil
method
1. Break up the frisee lettuce, wash and spin it dry, and place in a large bowl with the shallots.
2. Heat a little olive oil in a frying pan and fry the bread in batches until golden on all sides, then remove from the pan and place on kitchen paper.
3. Wipe out the pan, add a little more olive oil and fry the bacon for 8 minutes or until golden.
4. To poach the eggs to perfection, bring a pan of water to a gentle simmer. Carefully break in the eggs, return the water to a simmer, then immediately remove the pan from the heat. Cover it with a lid and leave to sit for 5 minutes.
5. Put the red wine vinegar and Dijon mustard along with the seasoning into ajar with a tight-fitting lid and shake vigorously to combine.
6. Add the olive oil and shake again. Pour over the lettuce and toss well.
7. Add the golden bread cubes and bacon to the salad and toss.
8. Serve on individual plates, each salad topped with a hot poached egg.
2. Heat a little olive oil in a frying pan and fry the bread in batches until golden on all sides, then remove from the pan and place on kitchen paper.
3. Wipe out the pan, add a little more olive oil and fry the bacon for 8 minutes or until golden.
4. To poach the eggs to perfection, bring a pan of water to a gentle simmer. Carefully break in the eggs, return the water to a simmer, then immediately remove the pan from the heat. Cover it with a lid and leave to sit for 5 minutes.
5. Put the red wine vinegar and Dijon mustard along with the seasoning into ajar with a tight-fitting lid and shake vigorously to combine.
6. Add the olive oil and shake again. Pour over the lettuce and toss well.
7. Add the golden bread cubes and bacon to the salad and toss.
8. Serve on individual plates, each salad topped with a hot poached egg.
serving amount
serves 6
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