Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette

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

Ingredients

  • 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
  • 4 extra-large eggs
  • + 11 more ingredients
    • 1 anchovy fillet, finely chopped
    • 1 Tbs. chopped fresh flat-leaf parsley
    • ¾ cup extra-virgin olive oil
    • Kosher salt
    • 2 Tbs. fresh lemon juice
    • Kosher salt
    • 2-¼ oz. (½ cup) all-purpose flour
    • Olive oil cooking spray
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 6 slices bacon
    • 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