Poached Egg with Frisee and Arugula

Frisee and Arugula Salad with Egg, Bacon, Red Wine Vinaigrette

Poached Egg

2 eggs

Salt and pepper

bacon fat

Brush 6inch by 6inch square of plastic wrap with fat, salt and pepper and line a coffee cup or ramekin.  Crack egg into plastic and tie plastic shut, squeezing out air.  Cook in water on simmer for 5-7 minutes until desired doneness.  A warm, soft egg will add an element to the dish, the warm yolk making its own sauce.

Frisee Salad

1 head frisee, green leaves trimmed off

4 ounces arugula

Wash frisee and arugula leaves, toss with red wine vinaigrette prior to serving

Add chopped chives and parsely for garnish


2 slices, thick cut, cut large dice and crisp in pan, save bacon fat and use above for egg

Red Wine Vinaigrette

1/2 c minced shallots

1 T minced garlic

2 cups red wine, reduced to 1/4 cup

1/4 c red wine vinegar

1 c  olive oil

1 T Dijon mustard

1 T chopped thyme

1/2 c honey

salt and pepper

sweat shallots and garlic in olive oil until light brown add wine reduction

in blender, combine ingredients, slowly adding oil to emulsify

Put salad in bowl with bacon and egg, serve with croutons or toasted bread if desired.  Additional garnish is parmesan or pecorino cheese


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