Bacon and Egg Salad

Name: Bacon and Egg Salad
Ingredients: 6 ounces slab bacon, cut into 1/2-inch pieces; 1 shallot, sliced; 3 tablespoons champagne vinegar, divided; 4 large fresh farm eggs; 1/2 pound frisee (about 2 large heads) washed, dried, and chopped into bite-size pieces; Kosher salt and freshly cracked black pepper

6 ingredients

9 steps

Ingredients

6 ounces slab bacon, cut into 1/2-inch pieces
1 shallot, sliced
3 tablespoons champagne vinegar, divided
4 large fresh farm eggs
1/2 pound frisee (about 2 large heads) washed, dried, and chopped into bite-size pieces
Kosher salt and freshly cracked black pepper

Directions

1

Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain.
2

Add the shallots to the pan and cook until softened, 2 to 3 minutes.
3

Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
4

In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer.
5

Crack the eggs, 1 at a time, and gently slip them it into the water.
6

Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
7

Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat.
8

Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste.
9

Serve immediately.