Baby Frisée With Poached Egg and Pancetta

READY IN: 45mins




  • 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.