Frisee Salad With Poached Egg Recipe

Name: Frisee Salad With Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads frisee, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried; 1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives; 1 sweet red pepper, very thinly sliced; 6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares; 6 large or extra-large eggs; 1 tablespoon vinegar (any kind); Salt; freshly ground pepper to taste; 1 teaspoon fresh thyme leaves; 2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar; 1 teaspoon balsamic vinegar; Salt to taste; 1 teaspoon Dijon mustard; 1 small garlic clove, minced or pureed; ⅓ cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

Servings: persons

2 heads frisee, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
6 large or extra-large eggs
1 tablespoon vinegar (any kind)
Salt
freshly ground pepper to taste
1 teaspoon fresh thyme leaves
2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
⅓ cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

1
Combine the lettuce, herbs, red pepper and croutons in a large bowl.
2
Poach the eggs.
3
Fill a lidded frying pan with water, and bring to a boil.
4
Add 1 tablespoon vinegar to the water.
5
One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary).
6
Immediately turn off the heat under the pan and cover tightly.
7
Leave for four minutes.
8
Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water.
9
Set on the towel to drain.
10
Whisk together the vinegars, salt, mustard and garlic.
11
Whisk in the oil.
12
Toss with the salad until thoroughly coated, and distribute among six salad plates.
13
Top each serving with a poached egg.
14
Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 heads frisee, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried, 1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives, 1 sweet red pepper, very thinly sliced, 6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares, and more.

Yes, Frisee Salad With Poached Egg falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Frisee Salad With Poached Egg

How did you like this recipe?

Frequently Asked Questions