Salad with Canadian Bacon and Poached Eggs |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
1 teaspoon dijon mustard |
1/4 teaspoon salt |
2 tablespoons minced shallots |
1 tablespoon finely chopped fresh flat-leaf parsley |
5 1/2 teaspoons red-wine vinegar |
4 tablespoons extra-virgin olive oil |
6 oz sliced canadian bacon, cut into 1- by 1/4-inch pieces |
1/2 teaspoon black pepper |
4 large eggs |
6 cups torn frisée |
Directions:
1. Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
2. Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
3. Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
4. Toss frisée with dressing. Serve topped with bacon and eggs.
5. Cooks' note: The egg yolks are not fully cooked, which may be of concern if salmonella is a problem in your area.
|
|