Bacon and Egg Salad

Breakfast - toasts, fried egg and vegetables - stock photo
Getty Images
Prep Time
5 min
Cook Time
8 min
2 servings

Frisee salad with bacon and poached eggs.


Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.



A splash of white wine vinegar
About ¼ pound/250 g trimmed frisée
slices bacon, cut into small pieces (about 4 ounces/110 g total)
Tbsp red wine or balsamic vinegar
to 2 tablespoons olive oil
Salt and pepper


Step 1

Poach the eggs: bring a shallow pan of water to the boil. Add a splash of white wine vinegar. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. Break in the eggs, one at a time. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes. Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). Turn off the water, and cover to keep warm for reheating the eggs.

Step 2

Wash the greens and spin them dry. Fry the bacon in a sauté pan or wok until crisp, about 5 minutes. Deglaze the pan with the vinegar and boil to reduce to about 2 teaspoons. Add enough oil to make a dressing. Toss the greens in the pan for a few seconds just to coat– don’t let them wilt.

Step 3

Divide among two plates and season with fleur de sel and freshly ground pepper. Reheat the eggs in the water for a second or two, lift out, drain, and set alongside each salad. Season, and serve.

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