Salad with Canadian Bacon and Poached Eggs
A sophisticated salad featuring crispy Canadian bacon and perfectly poached eggs served over dressed frisée lettuce. The Dijon mustard vinaigrette adds a tangy complement to the rich eggs and savory bacon.
Ingredients
- •1 teaspoon Dijon mustard
- •¼ teaspoon salt
- •2 tablespoons minced shallots
- •1 tablespoon finely chopped fresh flat-leaf parsley
- •5½ teaspoons red-wine vinegar
- •4 tablespoons extra-virgin olive oil
- •6 oz Canadian bacon
- •½ teaspoon black pepper
- •4 whole large eggs
- •6 cups torn frisée
Cooking Instructions
- 1.
Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
5 min
- 2.
Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
2 min
- 3.
Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
8 min
- 4.
Toss frisée with dressing. Serve topped with bacon and eggs.
2 min
