Make and share this Baby Frisée With Poached Egg and Pancetta recipe from Food.com.
- 29.58 ml extra virgin olive oil
- 4 slice pancetta, diced (thin slices)
- 6 eggs
- 6 bunch baby frisee, stems trimmed, well washed, and dried
- 78.07 ml extra virgin olive oil
- 29.58 ml balsamic vinegar
- 14.79 ml red wine vinegar
- 1 garlic clove, minced
- 1 shallot, chopped
- fresh ground black pepper
- 1182.95 ml water
- 14.78 ml cider vinegar
- homemade crouton (or crostini)
- Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
- Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
- Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
- Poach the eggs: use your preferred method or as follows—bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
- Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
- Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
- Gently crack each egg and open it directly over the simmering water.
- Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
- Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
- To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
- When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
- Carefully place the drained eggs on the dressed frisées.
- Season to taste with salt and pepper; scatter pancetta over the eggs.
- Garnish each plate with freshly made crostini; serve immediately.