2 strips bacon
1 slice French or Italian bread
1 teaspoon butter
1 poached egg
A handful of fresh frisée lettuce, torn into bite sized pieces
1 teaspoon chopped shallots
1 tablespoon extra virgin olive oil
1 tablespoon wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste


1.Cook the bacon: Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.
2.Make croutons: Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.
3.Poach egg: Poach egg your favorite way. See how to poach an egg for our recommendation on the easiest way to do it.
4.Make dressing: In a small jar, mix the olive oil, vinegar, mustard, salt and pepper.
5.Assemble salad: Layer the frisée, chopped cooked bacon, shallots, and croutons on a salad plate. Pour dressing over salad. Top with the poached egg. Devour.

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