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+ servings
Poached egg sandwich with avocado

Frisee Salad with Poached Eggs and Bacon

Course Salad
Cuisine French
Servings 4
Author Sur la Table


  • 1/2 pound frisee washed French curly endive, dried and torn into bite sized pieces
  • Salt and pepper to taste
  • 6 ounces thick-cut bacon cut crosswise into 1/4 inch thick strips
  • 4 large eggs
  • 2 tablespoons shallot fine chopped
  • 3 tablespoons red wine vinegar


  1. Add frisee to a large salad bowl. Season lightly with salt and pepper and set aside.
  2. In a large skillet on medium heat, add bacon. Cook until crispy and fat is rendered. About 6 - 8 minutes. Leave the bacon in the pan and turn off heat.
  3. Fill a 4 quart saucepan halfway with water. Bring the water to a boil then reduce to gentle simmer. Break each egg into a small sieve and then gently slide the eggs into the saucepan. Push the white around the yolk with a slotted spoon to form an oval. Poach to desired doneness. 2 minutes for runny yolk, 3 for medium and 4 for firm. Poach one to two eggs at a time.
  4. Reheat bacon over moderate heat. Add shallot and cook, stirring, for 1 - 2 minutes. Add red wine vinegar, increase heat to medium high and boil for 5 seconds. Immediately pour hot dressing over the frisee and toss well. Taste and season with salt and pepper.
  5. To serve: Divide salad equally among 4 plates. Using a slotted spoon, remove each egg from the warm water and blot with paper towels. Top each portion of salad with an egg. Season eggs with salt and pepper and serve immediately.