Frisée with Lardons

Name: Frisée with Lardons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Cuisine: French
Ingredients: 500 g thick-cut bacon, cubed; olive oil for frying; ½ baguette, cut into cubes; 2 tbsp red wine vinegar; 6 farm fresh eggs; 1 large frisée lettuce; freshly ground black pepper; 2 tbsp Dijon mustard; sea salt; 2 shallots, diced; 2 tbsp extra-virgin olive oil

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

Frisée lettuces are one of the joys of a French summer market. As large and curly as a bouquet of chrysanthemums, they have a lovely texture and more taste than ordinary lettuces. The combination of fresh lettuce, fried lardons (bacon cubes) and warm, creamy poached-egg topping is cheery and irresistible.

Ingredients

1 large frisée lettuce
2 shallots, diced
olive oil for frying
½ b

Europe
France
Main course
Side dish
Summer
Mediterranean

Method

Break up the frisée lettuce, wash and spin it dry, and place in a large bowl with the shallots. Heat a little olive oil in a frying pan and fry the bread in batches until golden on all sides, then remove from the pan and place on kitchen paper. Wipe out the pan, add a little more olive oil and fry the bacon for 8 minutes or until golden.

To poach the eggs to perfection, bring a pan of w