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6
Easy
45 min
By Joanne Harris and Fran Warde
Published 2002
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.
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
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