Poached Eggs with Frisee

Name: Poached Eggs with Frisee
Ingredients: 2 tbsp cider vinegar; 1 tsp whole grain mustard; 1 tbsp chopped tarragon; 6 tbsp extra virgin olive oil; Salt and freshly ground black pepper; 6 oz (175g) thick-sliced bacon, coarsely chopped; 1 head frisee; 8 cherry tomatoes, cut in half; 1/4 seedless cucumber, sliced; 3/4 cup coarsely chopped walnuts; 4 hot poached eggs

11 ingredients

8 steps

Ingredients

2 tbsp cider vinegar
1 tsp whole grain mustard
1 tbsp chopped tarragon
6 tbsp extra virgin olive oil
Salt and freshly ground black pepper
6 oz (175g) thick-sliced bacon, coarsely chopped
1 head frisee
8 cherry tomatoes, cut in half
1/4 seedless cucumber, sliced
3/4 cup coarsely chopped walnuts
4 hot poached eggs

Directions

1

To make the dressing, whisk together the vinegar, mustard, and tarragon.
2

Gradually whisk in the oil.
3

Season with salt and pepper.
4

Cook the bacon in a nonstick frying pan over medium heat about 810 minutes, until crispy and brown.
5

Meanwhile, break up the frisee into small leaves.
6

Divide among four serving plates, and top with the cherry tomatoes, cucumber slices, and walnuts.
7

Place a hot poached egg in the center of each salad, and sprinkle the hot bacon on top.
8

Drizzle with equal amounts of the dressing and serve immediately.