Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette

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

Ingredients

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

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

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