Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette

Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette
Photo by Scott Phillips

Ingredients

  • 2-¼ oz. (½ cup) all-purpose flour
  • Kosher salt
  • 1-½ tsp. finely grated lemon zest
  • Kosher salt
  • Vegetable oil, for frying
  • 6 slices bacon
  • Kosher salt
  • + 11 more ingredients
    • ¾ cup extra-virgin olive oil
    • 2 Tbs. fresh lemon juice
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 4 extra-large eggs
    • 2 extra-large eggs
    • Olive oil cooking spray
    • 1 anchovy fillet, finely chopped
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 3 extra-large eggs
    • 2 English muffins, split in half
    • 1 small head frisée (about 5 oz.), torn into bite-size pieces (about 5 cups)

Bring a 6-quart pot of water to a boil over high heat. Working in batches if necessary, cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 6 minutes. Drain on a paper-towel-lined plate and discard the bacon fat in the pan. When the bacon is cool, min...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network