Quick and Easy: Brunch Recipes - Bistro Salad with Bacon and Poached Egg

Bistro Salad with Bacon and Poached Egg

• 3 slices center-cut bacon

• 1 teaspoon Dijon mustard

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 tablespoon finely minced shallot

• 1 tablespoon red-wine vinegar

• 2 tablespoons extra-virgin olive oil

• 6 cups frisee lettuce (substitute white chicory or salad greens)

• Water

• 4 large eggs (cold)

Cook the bacon; cool and crumble into 1/2-inch pieces.

Combine the mustard, salt, pepper, shallot and vinegar in a bowl; whisk in the oil. Toss the dressing with the frisee and bacon.

To poach the eggs: Bring 2 to 3 inches of water to boil in a saucepan or deep skillet. Reduce the heat to a gentle simmer. Working 1 at a time, break an egg into a small bowl and gently slide it into the simmering water. Add all 4 eggs, and cook, without stirring, until just set, for about 4 minutes. Lift the eggs from the water with a slotted spoon.

Divide the salad among 4 bowls; top each with an egg.

Makes 4 servings.