French Frisée Salad with Bacon and Poached Eggs

French Frisée Salad with Bacon and Poached Eggs
Photo by Becky Luigart-Stayner


  • 1/3 cup white wine vinegar
  • Cracked black pepper (optional)
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 6 slices applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
  • ¼ teaspoon kosher salt
  • 4 (1-ounce) slices rye bread, cut into 1/2-inch cubes
  • + 4 more ingredients
    • 1 tablespoon chopped fresh tarragon
    • 4 large eggs
    • 1 tablespoon white vinegar
    • 1 head frisée, torn (about 8 ounces)

1. Preheat oven to 400°. 2. Arrange bread in a single layer on a baking sheet; bake at 400° for 20 minutes or until toasted, turning once. Cool. 3. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings; set bacon...

View full recipe at My Recipes


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