Frisée aux Lardons – Frisée Salad with Bacon and Egg

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Fry 80 g bacon lardons in a dry frying pan for 4 minutes until crisp. Add 1 chopped shallot and cook gently for 1 minute.

   4:001:00
2. 2

   Take the pan off the heat and stir in 2 tbsp red wine vinegar, 1 tsp Dijon mustard and 1 tbsp olive oil – this is your warm vinaigrette.

3. 3

   Poach 2 eggs in simmering water with a dash of vinegar for 3 minutes until the whites are set.

   3:00
4. 4

   Toss 150 g frisée with the warm bacon vinaigrette, arrange on plates and top each with 1 poached egg.