Frize salad with poached egg and bacon

Your breakfast of eggs and bacon will turn into a gourmet dish restaurant level, if you replace regular fried eggs with poached egg. If you think that only a skilled person can cook it to the chef, then wonder how easy it is. The main thing to act Confidently and stock up on fresh eggs. Put ready poached eggs on frize salad mixed with crispy bacon and french dressing and Serve for breakfast or as an appetizer, as an advanced look lettuce.

Recipe author – Katie Lee

Time: 20 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 8 tbsp. frize salad
• 4 slices of fat bacon, diced
• 2 tbsp. l chopped shallots
• Olive oil as needed
• 1/4 Art. red wine vinegar + optional for boiling eggs, optional
• 2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 4 eggs
• 2 tbsp. l chopped fresh chives

Recipes with similar ingredients: frisse salad, chives, shallots, wine vinegar, Dijon mustard, eggs, bacon

Recipe preparation:

1. Fry the bacon in a medium-sized frying pan over medium heat. so that it becomes crispy. Place it on a plate with a slotted spoon, covered with a paper towel. Turn off the stove and mix shallots with melted fat. The pan should have about 1/4 Art. fat from bacon. If less fat, add a little unrefined olive oil.
2. In a small bowl, mix vinegar and Dijon mustard. Add onion with fat and whisk. Salt and pepper.
3. Poached eggs: in a pan with non-stick coating pour about 5 cm of water and bring to a boil over medium heat; add some vinegar if you use it. Break the eggs gently lowering them into the water one at a time and cook until the proteins harden, and the yolks will still be soft, 3-4 minutes. Slotted spoon lay eggs out of water and pat dry with a paper towel.
4. In a large salad bowl, mix the frieze with dressing and bacon. Divide the salad into 4 plates, lay on top of the egg and sprinkle chives.