Classic, quick and just a few ingredients. Texture-wise, you get crispy bacon, crunchy frisée, creamy egg yolk and chewy bacon – don’t crisp it too hard. Sour vinegar, bitter lettuce, salty bacon and the sweetness from the poached eggs. Served with some good bread, it’s a complete dinner.
I found it at New York Times, but here it is in metric;
- 5++ dl torn frisée
- 2 eggs
- 120 g bacon, cut into 1cm cubes or strips
- 2 tablespoons extra virgin olive oil
- 1 shallot, chopped
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- Salt & pepper
Use a large bowl, and put the frisée in.
In a small pot, add heavily saltet water and bring to a boil.
Crack the eggs into individual small bowls.
In a skillet, heat the oil on medium heat, add bacon and cook for 10-12 minutes until browned and crisp. Add the onion and remove from heat. Stir occasionally for two minutes, and put the skillet back on the heat. Stir in the mustard, then the vinegar and remove from the heat. Add pepper and salt to taste.
The water should be boiling about now. Stir the water vigorously with a spoon to create a vortex. Gently, really gently, ease one egg at a time into the middle of the vortex. Wait 10-20 seconds to let the first egg firm up, and stir up the water again. Slip in the other egg. Let cook for about 3 minutes. You’ll want a runny egg. Flip the eggs out onto a paper towel.
Pour the vinaigrette over the greens, toss, season. Plate. Top with egg. Serve immediately with a generous amount of bread.