Was craving bacon, eggs and toast on the way home from work tonight... and this is what I came up with.
The classic Lyonaise salad is a perfect Spring dinner... I omitted the croutons in lieu of puff pastry cheesestraws though...
Ingredients
- 2 heads of fresh frisee lettuce, torn into bite sized pieces
- 8 strips bacon
- 4 teaspoon chopped shallots
- 4 Poached egg
- 4 Tbsp wine vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
Freeze bacon for 15 minutes. You'll be happy you did! Cutting the bacon into 1/2 wide pieces. Cook bacon until crispy and remove from renderings. Add chopped shallot to bacon fat and saute until shallots are opaque and starting to carmelize. Stir in mustard and vinegar.
Pour dressing over frisee and toss. Top with crispy bacon pieces and a freshly poached egg (still hot, whites softly cooked - yolk completely liquid).
The classic beauty of this salad is the combination of textures (which I admit I lost a bit by not having croutons - but you make do with what is at hand) and flavors. Cut up the egg and allow the yolk mix and coat the frisee.
Sooooo good!
As for poaching an egg... I brought salt water to a simmer (where pea sized bubbles are gently coming up from the bottom of the pan). Crack your egg into a smal bowl and gently pour it into the pan (repeat for more servings). The fresher the egg, the better it stays together (vinegar is not the answer). Remove the egg once the whites are just cooked through and the yolk is unset... allow to drain through the slotted spoon onto a towel and place egg on top of the salad you have plated.
Typically homemade croutons would complete the textural pleasure of this salad... but today I had some puff pastry sheets and some cheese.
Lay out the first sheet of puff pastry. Sprinkle with cheddar cheese and parmesan. Then season with salt and pepper. Top with second sheet of puff pastry and gentle roll the flatten the two sheets together. Using a pizza cutter I sliced into 1/2 strips and twisted each strip onto a cooked sheet lined with parchment. Bake 22 minutes at 400 degrees.
What better way is there to have breakfast for dinner? And my daughter was excited because she is in her first year of French at school :)
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