Thursday, April 26, 2007

Frisée with bacon and poached egg

So simple, so good. Isn't this one of the greatest salads ever? I think it is. Runny, warm egg yolk oozing onto sightly bitter salad leaves, the pleasture heightened by tasty bacon - irresistible. I always used to love poached eggs on my salad, even as a child but it wasn't until recently that I discovered how to successfully poach an egg and started to make these at home. I watched Jamie Oliver to them this way and it really works*: bring a pan of salted water to a simmer and add a dash of white wine vinegar. Crack an egg into a cup. Stir the water with a wooden spoon and slide the egg into the swirl. This way, the egg white will fold itself around the yolk which is heavier and denser than the white. Poach for a few minutes until the white is set and remove with a slotted spoon.

Serve the egg nestled on top of frisée salad dressed in a tangy vinaigrette and some crisply fried bacon.

*I once read to slide the egg into the simmering water and to fold the white around the yolk but let me tell you, it's not so easy to handle raw egg white with a spoon in simmering water.

1 comment:

Pamela said...

Looks stunning and completely delicious!