Print

Brasserie Frisée Aux Lardons with Poached Egg

Brasserie Frisée Aux Lardons with Poached Egg - featured image
Print Recipe

A quick and elegant French bistro salad featuring crispy bacon lardons, peppery frisée lettuce, tangy vinaigrette, and a runny poached egg on top. Perfect for easy weeknight dinners that are light yet satisfying.

Ingredients

Scale
  • 5 cups (about 150g) frisée lettuce
  • 6 ounces (170g) lardons or thick-cut bacon, cut into bite-sized pieces
  • 4 large eggs
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 5 tablespoons extra virgin olive oil
  • 1 small shallot, minced
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped chives or parsley
  • Optional side: crusty bread

Instructions

  1. Heat a nonstick skillet over medium heat. Add the lardons or bacon pieces and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the pan for flavor.
  2. In a small bowl or jar, whisk together the minced shallot, Dijon mustard, and red wine vinegar. Slowly drizzle in the olive oil while whisking vigorously until the dressing emulsifies. Season with salt and freshly ground black pepper to taste. Set aside.
  3. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar (optional). Crack an egg into a small cup, then gently slide it into the water. Poach 2 eggs at a time to avoid crowding. Cook each egg for about 3-4 minutes for a runny yolk or 5 minutes for a firmer yolk. Use a slotted spoon to remove the eggs and set them on a paper towel.
  4. While the eggs poach, rinse and dry the frisée lettuce thoroughly. Place it in a large mixing bowl.
  5. Add the warm lardons to the frisée along with about 3 tablespoons of the vinaigrette. Toss gently to coat the leaves without wilting them.
  6. Divide the dressed frisée and lardons among four plates or bowls. Top each serving with a poached egg. Drizzle with remaining vinaigrette and garnish with chopped chives or parsley if desired. Serve immediately with crusty bread for dipping.

Notes

Leave about 1 tablespoon of bacon fat in the pan after cooking lardons to add smoky richness to the vinaigrette and salad. Poach eggs gently in barely simmering water to keep whites intact. Use fresh eggs for best poaching results. Toss salad gently with vinaigrette to avoid wilting frisée. Serve immediately for best texture and flavor. Reheat bacon in a dry skillet to restore crispness if needed.

Nutrition

Keywords: frisée salad, lardons, poached egg, French bistro salad, easy weeknight dinner, bacon salad, vinaigrette, quick salad recipe

Find it online: https://novanosh.com/brasserie-fris-e-e-aux-lardons-with-poached-egg-easy-weeknight-recipe/