Baby Frisée With Poached Egg and Pancetta

Cucina Rustica

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil
• 4  slices pancetta, diced (thin slices)
• 6  eggs
• 6  bunches  baby frisee, stems trimmed, well washed, and dried
• 1⁄3 cup extra virgin olive oil
• 2  tablespoons  balsamic vinegar
• 1  tablespoon red wine vinegar
• 1  garlic clove, minced
• 1  shallot, chopped
•  salt
•  fresh ground black pepper
• 5  cups water
• 3  teaspoons cider vinegar
•  homemade crouton (or crostini)

Directions

1. Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
2. Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
3. Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
4. 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.
5. 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).
6. Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
7. Gently crack each egg and open it directly over the simmering water.
8. Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
9. Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
10. To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
11. When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
12. Carefully place the drained eggs on the dressed frisées.
13. Season to taste with salt and pepper; scatter pancetta over the eggs.
14. Garnish each plate with freshly made crostini; serve immediately.