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Frisee Salad w/ Lardons & Poached Eggs Recipe

   
 

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     Frisee Salad w/ Lardons & Poached Eggs

Category   Breakfast - Brunch
Sub Category   Low-carb
Servings   4
Preptime   30 min.

Ingredients
1/2 pound frisee (French curly endive)
2 tablespoons distilled white vinegar
4 quail eggs
2 tablespoons chopped shallot
3 tablespoons red-wine vinegar
 

Instructions
Tear frisee into bite-size pieces and put in a large bowl.Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons). Cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.
Have ready another skillet with 1-inch warm water. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg into a teacup. Slide 1 egg into simmering liquid, immediately push white around yolk.
Add remaining 3 eggs in same manner. Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks.Immediately transfer eggs to skillet of warm water. Reheat bacon in its skillet over moderate heat. Add shallot and cook,1 min.
Add red-wine vinegar and boil 5 seconds. Immediately pour hot dressing over frisee and toss with salt and pepper to taste. Divide salad among 4 plates and top with drained poached eggs.


Originally Submitted
4/9/2004





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