FRISEE LARDON WITH POACHED EGGS
This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson and Riad Nasr.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Place frisee in a large bowl. Set aside. Make the dressing: Heat a medium saute pan over medium-high heat. Add 1 tablespoon oil, and the bacon. Cook until bacon is lightly browned, stirring occasionally, about 3 minutes. Add shallots, lower heat to medium, and cook until translucent, about 2 minutes. Add vinegar. Raise heat, and simmer for 30 seconds. Season with salt and pepper. Add remaining tablespoon oil, and swirl to combine. Set aside.
- Bring a small pot of water to a boil. Reduce to a simmer. Break one egg at a time into boiling water. Poach for about 2 minutes for a runny egg, longer if desired.
- While the eggs are poaching, pour warm dressing over frisee. Sprinkle with parsley. Toss to combine. With a slotted spoon, remove eggs from water one at a time. Pat dry on a clean kitchen towel. Place on frisee. Serve immediately.
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Ahmed Mohamednour Mohamed Adam
[email protected]This was my first time making frisee lardon and I was really happy with the results. The dish was easy to make and it turned out beautifully. The flavors were well-balanced and the textures were perfect. I will definitely be making this dish again.
Pretty Erasto
[email protected]I love the combination of flavors and textures in this dish. The frisee is crisp and refreshing, the lardons are smoky and salty, the eggs are rich and creamy, and the vinaigrette dressing is tangy and flavorful. It's a perfect dish for a special occ
Javier Garcia
[email protected]This dish is so elegant and impressive, but it's actually really easy to make. I'm always looking for new brunch recipes and this one is definitely a keeper.
Dilum Liyanage
[email protected]This was a great way to use up some leftover frisee and lardons. The poached eggs were the perfect finishing touch. I served it with a side of roasted potatoes and it was a hit with my family.
Kathrien Meek
[email protected]I'm always looking for new brunch recipes and this one did not disappoint. The combination of flavors and textures was perfect. The frisee was crisp and refreshing, the lardons were smoky and salty, and the poached eggs were rich and creamy. The vina
keith grimshaw
[email protected]This dish was easy to make and it turned out great. The frisee was crisp and refreshing, the lardons were smoky and salty, and the poached eggs were rich and creamy. The vinaigrette dressing was also very good. I would definitely recommend this recip
Shay Francis
[email protected]I'm not a big fan of frisee, but I really enjoyed this dish. The bitterness of the greens was perfectly balanced by the richness of the lardons and the creaminess of the eggs. The vinaigrette dressing was also spot-on. I'll definitely be making this
MajdIsTired
[email protected]This dish was a hit at my brunch party. Everyone loved the combination of flavors and textures. The frisee was crisp and refreshing, the lardons were smoky and salty, and the poached eggs were rich and creamy. The vinaigrette dressing was also very g
Sherri Baldwin
[email protected]I love this recipe! It's so simple, yet so delicious. The frisee is the perfect salad green for this dish, and the lardons and poached eggs add a touch of richness and flavor. The vinaigrette dressing is also very good. I highly recommend this recipe
Reedasho Mulenga
[email protected]This was my first time making frisee lardon and I was really happy with the results. The dish was easy to make and it turned out beautifully. The flavors were well-balanced and the textures were perfect. I will definitely be making this dish again.
Suleiman Abdulrazak
[email protected]I love the combination of flavors and textures in this dish. The frisee is crisp and refreshing, the lardons are smoky and salty, the eggs are rich and creamy, and the vinaigrette dressing is tangy and flavorful. It's a perfect dish for a special occ
ST Shofiq
[email protected]This dish is so elegant and impressive, but it's actually really easy to make. I'm always looking for new brunch recipes and this one is definitely a keeper.
Kidney
[email protected]I've made this recipe several times now and it's always a winner. It's so easy to make and it's always delicious. The leftovers are also great for lunch the next day.
Asekhona Dyantsa
[email protected]This was a great way to use up some leftover frisee and lardons. The poached eggs were the perfect finishing touch. I served it with a side of roasted potatoes and it was a hit with my family.
Khalid King
[email protected]I'm not usually a fan of frisee, but this recipe changed my mind. The bitterness of the greens was perfectly balanced by the richness of the lardons and the creaminess of the eggs. The vinaigrette dressing was also spot-on. I'll definitely be making
Hailey Garcia
[email protected]This dish was an absolute delight! The combination of flavors and textures was perfect. The frisee was crisp and refreshing, the lardons were smoky and salty, the poached eggs were rich and creamy, and the vinaigrette dressing tied everything togethe