Baby Frisée With Poached Egg and Pancetta |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Cucina Rustica Ingredients:
2 tablespoons extra virgin olive oil |
4 slices pancetta, diced (thin slices) |
6 eggs |
6 bunches baby frisee, stems trimmed, well washed, and dried |
1/3 cup extra virgin olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon red wine vinegar |
1 garlic clove, minced |
1 shallot, chopped |
salt |
fresh ground black pepper |
5 cups water |
3 teaspoons cider vinegar |
homemade crouton (or crostini) |
Directions:
1. Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
2. Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
3. Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
4. Poach the eggs: use your preferred method or as follows—bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
5. Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
6. Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
7. Gently crack each egg and open it directly over the simmering water.
8. Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
9. Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
10. To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
11. When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
12. Carefully place the drained eggs on the dressed frisées.
13. Season to taste with salt and pepper; scatter pancetta over the eggs.
14. Garnish each plate with freshly made crostini; serve immediately.
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