Baby Frisée With Poached Egg And Pancetta

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.