Curly Endive Salad with Bacon and Poached Eggs

  • Active Time 15m
  • Total Time 15m

4 servings

We find warm egg yolk cascading over curly leaves of endive to be a truly delectable sight. In fact, we wouldn't consider it unreasonable to serve two poached eggs per person rather than one. If they aren't your thing, though, substitute wedges of hard-cooked egg.


  • For Croutons:
  • 4 cups 1/2-inch cubes good-quality white bread
  • 6 tablespoons olive oil
  • Salt
  • Fresh-ground black pepper
  • For Salad:
  • 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
  • 2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
  • For Eggs:
  • 4 eggs
  • 3 tablespoons plus 1 teaspoon red wine vinegar or white wine vinegar
  • For Dressing:
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme


FOR CROUTONS: Place a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.

FOR SALAD: Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.

FOR EGGS: Fill a saucepan 2/3 full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.

FOR DRESSING: To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.

 The great name of Chablis has been debased by oceans of jug wine misappropriating the appellation. Real Chablis is made from chardonnay and has tangy apple and pear flavors that will be spectacular with this salad.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2893

nutrition information per serving

722 calories; 60g total fat; 250mg cholesterol; 725mg sodium; 29g carbohydrates; 7g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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