French · Lunch
Bistro Salad with Poached Egg and Bacon
A French bistro classic pairing frisée lettuce with warm bacon lardons, a soft poached egg, and sharp Dijon vinaigrette. The runny yolk mingles with rendered bacon fat and mustard dressing to coat the leaves, finished with black pepper and fresh chives.
$5
12 minsPrep
10 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
445Calories
22.1gProtein
37.6gFat
3.4gCarbs
0.9gSugar
1.2gFiber
1247mgSodium
445mgChol
12.8gSat Fat
480mgPotassium
92mgCalcium
3.2mgIron
2.1mcgVitamin B12
8mgVitamin C
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
low-calorie
Instructions
1
Prep
Tear the frisée lettuce into a bowl. Mince the shallot. Cut the bacon into small lardons.
2
Fry the bacon lardons in a small skillet over medium heat for 5 to 6 minutes, stirring occasionally, until browned and crisp. Reserve 1 tablespoon of rendered fat.
3
Whisk the Dijon mustard, red wine vinegar, and reserved bacon fat with olive oil in a small bowl until the dressing is glossy and slightly thickened.
4
Bring a small pot of water to a bare simmer over medium-low heat, add the white wine vinegar, slide in the egg and poach for 3 minutes until the white sets but yolk jiggles.
5
Plate
Toss the frisée and shallot with the warm bacon and dressing. Mound on a plate, scatter bacon lardons over top, carefully place the poached egg on the salad, and finish with chives, salt, and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bacon
- 22 large eggs
- 4 cups120g frisée lettuce
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp red wine vinegar
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp white wine vinegar (for poaching water)
- 22 shallot
- 2 tsp2 tsp chives
- a pinch of salt
- a pinch of black pepper
