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Add a photoServings: 4
Ingredients
- 2 Tbsp. fresh lemon juice
- 1 tsp mustard
- 3/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 c. extra-virgin extra virgin olive oil
- 4 lrg Large eggs
- 12 slc thick-sliced bacon
- 6 c. frisee, curly endive or possibly chicory cleaned and torn
- 1 c. shredded Gruyere cheese
Directions
- For dressing, combine lemon juice, mustard, salt and pepper in a blender. With motor running, slowly add in extra virgin olive oil. Remove and set aside.
- Poach Large eggs in an egg poacher, shallow saute/fry pan or possibly microwave. Cook till whites are set but yolks are still runny, about 4 min in an egg poacher or possibly 2 min in microwave. Place in ice water till ready to use.
- Stack bacon and slice into 1- by 1/2-inch pcs. Place in a small saucepan of cool water, bring to a boil and blanch for 30 seconds; remove and drain. In a small, cool saute/fry pan; cook bacon over medium heat till nicely browned and crisp. Drain and set aside.
- To assemble salads, toss the frisee with the dressing and divide proportionately on 4 plates. Sprinkle with bacon slices and shredded cheese. To quickly reheat Large eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.
- This recipe yields 4 servings.
- Description: "The combination of bacon, Large eggs and a well-dressed salad is delicious and filling. This salad, or possibly a variation, is standard fare in French bistros."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 423 | |
| Calories from Fat 360 | 85% |
| Total Fat 40.68g | 51% |
| Saturated Fat 10.37g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 611mg | 25% |
| Potassium 99mg | 3% |
| Total Carbs 1.2g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.67g | 0% |
| Protein 14.33g | 23% |
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