Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette

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

Ingredients

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

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