Best 3 Frisee With Lardons And Poached Eggs Recipes
**Discover the Culinary Symphony of Frisée with Lardons and Poached Eggs: A Symphony of Flavors and Textures**
Indulge in a culinary journey that celebrates the exquisite harmony of flavors and textures in Frisée with Lardons and Poached Eggs. This classic French dish combines the crispness of frisée lettuce, the savory richness of lardons (bacon bits), and the velvety smoothness of poached eggs, creating an unforgettable dining experience. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, this article offers a comprehensive guide to crafting this delectable dish. Along with the main recipe, you'll also find variations such as Frisée with Lardons and Dijon Vinaigrette, a tangy twist that elevates the dish with a burst of acidity. For those seeking a vegetarian alternative, the Frisée Salad with Warm Bacon Dressing provides a flavorful option that retains the essence of the classic recipe. Embrace the culinary artistry of Frisée with Lardons and Poached Eggs, and savor the symphony of flavors that await your taste buds.
FRISEE WITH LARDONS AND POACHED EGGS
Crispy lardons (bacon strips) team up with tender cooked eggs and peppery greens in this classic bistro salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Bring a large, deep skillet of water to a boil. Reduce to a simmer, add white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding bowl just over vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer eggs to pan of warm water.
- Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes. Add shallot; cook 1 minute. Add red-wine vinegar; bring to a boil, swirling to combine. Pour over frisee. Season with salt and pepper; toss to coat evenly. Divide among four plates. Drain eggs, and top each salad with one. Season egg with salt and pepper. Serve immediately.
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.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
- Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
- Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
- Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.
FRISéE WITH LARDONS AND POACHED EGGS
Yield serves 4 as an appetizer
Number Of Ingredients 7
Steps:
- Bring a large, deep skillet of water to a boil. Reduce to a simmer; add the white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding the bowl just over the vinegar water, gently slide the egg into the water. Repeat with the remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer the eggs to the pan of warm water.
- Place the frisée in a large bowl; set aside. Cook the bacon, stirring occasionally, in a medium sauté pan over medium-high heat until golden brown, about 3 minutes. Add the shallot; cook 1 minute. Add the red-wine vinegar; bring to a boil, swirling to combine. Pour over the frisée. Season with salt and pepper; toss to coat evenly.
- Divide among 4 plates. Drain the eggs, and top each salad with one. Sprinkle the eggs with salt and pepper. Serve immediately.
Tips:
- Select the right frisée: Look for tightly curled, dark green leaves with no signs of wilting or bruising. Avoid any heads that have brown or yellow leaves, as these are signs of age and poor quality.
- Prepare the lardons properly: The lardons should be cut into small, even pieces. This will help them render evenly and prevent them from becoming too crispy. You can also blanch the lardons before cooking them to remove some of the saltiness.
- Poach the eggs gently: Use a shallow saucepan with just enough water to cover the eggs. Bring the water to a simmer and then carefully slide the eggs into the pan. Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny.
- Assemble the salad just before serving: The frisée, lardons, and eggs should be tossed together just before serving. This will prevent the salad from becoming soggy.
Conclusion:
Frisée with Lardons and Poached Eggs is a classic French dish that is both delicious and elegant. It is a perfect meal for a special occasion or a simple lunch or dinner. The combination of the bitter frisée, the salty lardons, and the runny poached eggs is simply irresistible. With a few simple tips, you can easily make this dish at home.
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