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Frisee Salad with Poached Eggs and Pancetta

Source: Casual Cuisines of the World - Bistro
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Serves 4
This savory salad is served plain with only pancetta and croutons or in the style of Lyon, with poached eggs placed on top. The sturdy, curly-edged, bitter frisée lettuce remains an excellent base for either preparation and stands up well when tossed with the warm dressing. If you can’t find frisée, spinach is the best substitute.
4 small heads frisee
4 slices pancetta, each about 2 oz and 1/2 inch thick
12 baguette slices, each cut on the diagonal 1/2 inch thick
4 tablespoons olive oil
4 tablespoons sherry or red wine vinegar
4 eggs
2 tablespoons chopped fresh chives
Freshly ground pepper
Frisee Salad with Poached Eggs and Pancetta Recipe at
Preheat an oven to 450 degrees F (230 degrees C).

Wash the heads of frisee by soaking them in a bowl of water and then gently lifting them out. Repeat with clean water until the water is clear. Spin or pat the heads dry. Remove and discard the greener outer leaves; keep the whitest parts of the lettuce nearer to the heart, and trim off the tough core. Place the frisée in a large bowl and set aside.

Unroll the pancetta slices and cut crosswise into strips 1/2 inch (12 mm) thick. Place in a small saucepan with water to cover. Bring to a boil, then remove from the heat. Drain, rinse with cold water; drain again. Set aside.

Brush the baguette slices on both sides with 2 tablespoons of the olive oil and arrange on a baking sheet. Place in the oven and toast, turning once, until the edges are golden brown, 3-4 minutes. Set aside.

Fill a saucepan three-fourths full with water. Add 2 tablespoons of the vinegar and return to a boil. Reduce the heat to medium-low so that the water is just below a boil. One at a time, break each egg into a saucer and slip it into the water. Work quickly so that the eggs all begin cooking at nearly the same time. Poach until the whites appear cooked and are slightly warm to the touch and the yolks are still liquid, about 3 minutes.

Meanwhile, warm the remaining 2 tablespoons olive oil in another sauté pan over medium heat. Add the drained pancetta and sauté until golden brown, about 2 minutes. Add the remaining 2 tablespoons vinegar and deglaze by stirring to dislodge any browned bits from the pan bottom; continue to stir for about 45 seconds. Pour the vinegar mixture evenly over the frisée, add the chives and toss well. Divide the greens evenly among individual plates.

Using a slotted spoon, immediately remove the eggs from the water, shaking off any excess water. Place them on top of the salads.

Add a few turns of ground pepper to each salad and place the toasted baguette slices around the edges of the plates. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 536
Fat. Total: 51g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 484mg
% Cal. from Fat: 86%
Cholesterol: 250mg
Protein: 13g
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