Frise Aux Lardons

Prep Time: 0 Minutes

Cook Time: 10 Minutes

Ready In: 10 Minutes

Servings: 4

This is a recipe I obtained from an estate sale from Rockwall, Texas in 1991. It is yummy.

Ingredients:

1 cup cubed coarse country bread cubed

1-1/2 tablespoons extra-virgin olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

3/4 pound thick cut bacon cut into 1/2 pieces

2 shallots finely chopped

5 tablespoons red wine vinegar

1 teaspoon white wine vinegar

4 eggs

2 heads frisée cored and leaves torn into 3 pieces

Directions:

1. Preheat oven to 350. Spread the bread cubes on a baking sheet then sprinkle them with olive oil and season with salt and pepper. Toast in the oven turning once or twice until golden about 15 minutes then set aside. In a fry pan over medium high heat sauté the bacon stirring occasionally until crisp about 5 minutes. Add the shallots and sauté until softened about 1 minute. Add the red wine vinegar then reduce heat to medium and simmer until slightly thickened about 1 minute longer. Season with salt and pepper then set aside and keep warm. Pour 6 cups water into a large deep fry pan or wide saucepan and add 1 teaspoon salt and the white wine vinegar. Bring to a simmer over high heat. Reduce heat to medium to maintain a gentle simmer. Break 1 egg into a ramekin and slide it carefully into the simmering water. Working quickly repeat with the remaining 3 eggs. Carefully spoon the simmering water over the eggs until the whites are just opaque and firm and the yolks are still soft about 3 minutes. Using a slotted spoon transfer the eggs to a plate and set aside. In a large salad bowl combine the croutons and frisée. Pour the warm dressing with the bacon pieces over the salad and toss to coat evenly. Divide the salad among shallow individual bowls making sure there is an equal amount of bacon in each serving. Place a poached egg on top of each salad and serve immediately.

By RecipeOfHealth.com