As my husband says, the French have it discovered. Eat eggs for dinner! This salad was so rattling good and really easy to make, I feel we’ll make this our new Sunday staple.
Heat Bacon Friseé Salad
Serves 2 (can simply be doubled)
Four-6 natural eggs
2 Tablespoons white vinegar
1 head of natural friseé lettuce, chopped
Four-6 slices bacon
2 shallots or child crimson onions
2 Tablespoons crimson wine vinegar
salt and pepper
Fill a high-edged skillet with 2 inches of water. Carry water to a simmer and stir in 2 Tablespoons of white vinegar. Break 2 eggs into 2 shallow bowls or teacups. Gently slide the eggs into the simmering water. Repeat shortly with the remaining eggs. Cook dinner eggs in simmering water for 1 minute, then gently flip them over with a big spoon (or two.. a second spoon helps!). Cook dinner another minute then take away the eggs with a slotted spoon and drain on paper towels. Season the eggs with salt and pepper.
Clear out your skillet or seize one other one. Cook dinner the bacon within the skillet till crispy. In the meantime, put the friseé in a big mixing bowl. Take away the bacon to empty on paper towels, leaving the bacon fats within the skillet and the warmth on. Add the shallots and prepare dinner for one minute. Add the crimson wine vinegar and produce it too a simmer. Flip off the warmth. Crumble or chop the bacon and stir it into the bacon fats dressing. Toss the nice and cozy dressing with the frissé. Serve topped with the soft-poached eggs.
Break the yolk and let it run down into the nice and cozy salad. The nice and cozy, salty, fatty, acidic dressing with the crunchy, recent frisee simply heads to a brand new degree with the buttery yolk of the egg. Writing that is making me salivate. It’s simply downright horny.
I went on a sugar detox a few week in the past. Since then, my desires have been completely wacky, but related to my life. This salad made it into my desires final night time, and I awakened wanting extra. Haha.
Track o the day: “Wild Youngster” Brett Dennen