Crispy Bacon & Egg Salad
Frisée lettuce tossed with warm bacon vinaigrette, crispy lardons, and a poached egg—the classic French bistro salad stripped down to weeknight essentials.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 6 oz bacon or lardons (thick-cut, chopped)
- 5 cups frisée lettuce (or chicory), torn into bite-size pieces
- 2 whole eggs
- 2 tbsp red wine vinegar
- 1 small shallot, minced
- ½ tsp dijon mustard
Instructions
- 1
Cook bacon in a large skillet over medium heat, stirring occasionally, until crispy, about 8 minutes.
- 2
Transfer bacon to a plate, leaving 1 tbsp fat in the skillet. Stir in shallot and mustard, cook 30 seconds.
- 3
Remove skillet from heat. Add vinegar and 1 tbsp water—mixture will sizzle. Whisk to combine.
- 4
Toss frisée with warm vinaigrette and bacon in a bowl until leaves just wilt, about 30 seconds.
- 5
Bring a pot of salted water to a bare simmer. Crack eggs into a small bowl, slide into water, poach until whites set but yolks jiggle, 3–4 minutes.
- 6
Divide salad between two plates. Top each with a poached egg and serve immediately.
Tools you’ll need
- 12-inch skillet
- large mixing bowl
- medium pot
- small bowl (for eggs)
- slotted spoon
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