Frisée with Lardons

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The French Kitchen: A Cookbook

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.


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


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