Easy Poached Egg Salad

1. 1

   Wash and dry lettuce and frisee, then tear into large pieces and arrange on two plates.

2. 2

   In a skillet, fry bacon until crisp and set aside to drain on paper towels.

3. 3

   Fill a large pot with at least 6 inches of water and add a teaspoon of vinegar or lemon juice

4. 4

   Bring the water to a full boil, then turn the heat down so that the water is only slightly boiling.

5. 5

   Crack the eggs into two shallow bowls or ramekins and then slowly slide them into the water and cook for about 4-5 minutes.

6. 6

   Gently remove the eggs using a slotted spoon, allowing the water to drain through the spoon, and place on on top of each salad.

7. 7

   Roughly chop bacon and sprinkle over salad.

8. 8

   Drizzle with vinaigrette and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.