Frisée Salad with Golden Beets, Poached Eggs, and Bacon-Sherry Vinaigrette

Preparation info
  • Serves


    as a Main Course
    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Whether served for brunch, lunch, or supper, these tempting ingredients meld together when the creamy, runny yolk is broken, creating a luscious sauce over the greens, bacon, and beets. For me, this is salad perfection.


  • 2 tsp. distilled white vinegar or fresh lemon juice
  • Kosher or fine sea salt
  • 4 large


  1. Have ready a dinner plate lined with a double thickness of paper towels. Pour water to a depth of 2 in/5 cm into a large sauté pan. When the water boils, add the white vinegar and 1 tsp kosher salt. Adjust the heat so the water is at a simmer, not a rolling boil. Crack each egg into a separate small bowl and slip them one at a time into the water. After 2 or 3 minutes, u