There are always eggs in my fridge. If you have bacon left over from the weekend, and some nice greens, you can throw together this light, elegant dinner in no time.
"As with many classic French salads, there are a few hotly disputed versions in circulation," writes cookbook author Trish Deseine, describing her recipe for
Frisee au Lardons
(Bacon and Poached Egg Salad).
But in her mind, "eggs and croutons don't seem to cohabit well, and I always prefer mopping up the egg yolk with a fluffy baguette to chasing it around with fried cubes." I couldn't agree more.
(Makes 4 servings)
5 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
9 ounces bacon or a slice of poitrine fumee (thick-cut smoked bacon cut into 3/4-inch strips
4 large eggs
1 head frisee lettuce (or spring greens or butter lettuce), leaves washed, spun dry and torn into pieces
1. Make a vinaigrette by combining the oil, vinegar, and mustard. Season lightly with salt and pepper, since the poitrine is very salty.
Fry the poitrine (or bacon) until golden and crispy.
Meanwhile, boil water and lightly poach the eggs.
Put the greens in a salad bowl and toss with the dressing. Sprinkle in the bacon. Set the eggs on top and serve.
- From Nobody Does It Better:
Why French home cooking is still
the best in the world (Kyle, 2007)