Frisée With Lardons And Poached Eggs Recipes

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FRISEE SALAD WITH LARDONS AND POACHED EGGS



Frisee Salad with Lardons and Poached Eggs image

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

4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces
2 tablespoons distilled white vinegar
8 ounces slab or thick-cut bacon, cut into 1/4-by-1-inch pieces
3 tablespoons finely chopped shallot
5 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
4 large eggs
1 slice white bread

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.

WARM FRISéE-LARDON SALADE WITH POACHED EGGS IN RED-WINE SAUCE



Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce image

Provided by Shelley Wiseman

Categories     Egg     Leafy Green     Brunch     Mother's Day     Dinner     Lunch     Fall     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 22

For sauce
1/2 cup chopped shallots
1 1/2 tablespoons unsalted butter, divided
1 teaspoon tomato paste
1 (750-ml) bottle dry red wine
2 garlic cloves, chopped
4 thyme sprigs
1 large parsley sprig
1 Turkish or 1/2 California bay leaf
1 (1/4-pound) piece slab bacon, cut crosswise into 1/4-inch sticks (lardons)
2/3 cup veal demi-glace or 2 tablespoons demi-glace concentrate plus 1/2 cup water
1/2 tablespoon all-purpose flour
For eggs and toasts
8 (1/2-inch-thick) baguette slices
1 tablespoon olive oil
1 garlic clove, halved
1 teaspoon distilled white vinegar
8 large eggs
For salad
1/2 pound frisée, trimmed and torn into pieces (4 cups)
1 teaspoon distilled white vinegar
2 teaspoons olive oil

Steps:

  • Make sauce:
  • Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, garlic, thyme, parsley, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil until reduced to about 1 cup, 25 to 40 minutes.
  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Meanwhile, cook lardons in a small heavy skillet over medium heat, stirring occasionally, until browned but not crisp. Drain on paper towels.
  • Strain wine mixture through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return to saucepan, then stir in veal demi-glace and bring to a simmer.
  • Stir together flour and remaining 1/2 tablespoon butter to make a beurre manié, then whisk into sauce and simmer, whisking occasionally, 3 minutes. Add half of lardons to sauce and keep warm off heat, covered. Wrap remaining lardons in foil and keep warm on rack in lower third of oven.
  • Cook eggs and toasts:
  • Brush baguette slices with oil and season lightly with salt and pepper. Toast in upper third of oven until pale golden and crisp, about 10 minutes. Rub garlic on toasts.
  • Meanwhile, fill a deep large skillet with 1 1/4 inches water, then add vinegar and bring to a simmer. Break 1 egg into a cup and slide egg into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
  • Make salad while eggs poach:
  • Toss frisée with vinegar and 1/4 teaspoon salt, then with oil, and divide among 4 plates.
  • To serve:
  • Lift each egg out of poaching liquid with a slotted spatula and gently pat dry (still on spatula), then transfer to a toast. Season eggs lightly with salt and pepper and divide among salads. Pour sauce over eggs and sprinkle salads with remaining lardons.

FRISéE WITH LARDONS AND POACHED EGGS



Frisée with Lardons and Poached Eggs image

Yield serves 4 as an appetizer

Number Of Ingredients 7

2 tablespoons distilled white vinegar
4 large eggs
1 large head frisée (about 5 ounces), washed and spun dry
6 ounces (about 4 slices) thick-cut bacon, cut into 1/4-inch-thick strips
3 tablespoons finely chopped shallot
1/4 cup red-wine vinegar
Coarse salt and freshly ground pepper

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.

FRISéE AUX LARDONS



Frisée aux Lardons image

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 handfuls tender, pale curly endive (about 10 ounces)
6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
4 eggs
12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Steps:

  • Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
  • In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
  • For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
  • Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
  • Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

FRISEE SALAD WITH LARDONS AND POACHED EGGS



Frisee Salad with Lardons and Poached Eggs image

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

4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces
2 tablespoons distilled white vinegar
8 ounces slab or thick-cut bacon, cut into 1/4-by-1-inch pieces
3 tablespoons finely chopped shallot
5 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
4 large eggs
1 slice white bread

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 SALAD WITH POACHED EGG



Frisée Salad With Poached Egg image

This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 4m

Yield Serves six

Number Of Ingredients 15

2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
6 large or extra-large eggs
1 tablespoon vinegar (any kind)
Salt
freshly ground pepper to taste
1 teaspoon fresh thyme leaves
2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

Steps:

  • Combine the lettuce, herbs, red pepper and croutons in a large bowl.
  • Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
  • Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 2 grams, TransFat 0 grams

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