Bacon-and-Egg Frisée Salad
1
- Prep Time25 mins
- Total Time25 mins
- Makes4 servings
Produced by Aimee Nishitoba; Photography by Christie Vuong; Food Styling by Eshun Mott; Prop Styling by Nicole Billark
Smoky bacon, jammy eggs and just-ripe avocado are staples of any good brunch, and this dish brings them all together. Crisp frisée lettuce and a vibrant vinaigrette cut through the richness to keep it light and fresh.—Michelle Lucas Larving
Ingredients
4 large eggs
4 slices thick-cut bacon, cut crosswise into 1⁄2-in. pieces
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp Dijon mustard
1/8 tsp salt
1 head frisée, torn into bite-sized pieces (about 8 cups)
1 avocado, cut into wedges
Instructions
Boil a pot of water. Add eggs and cook for 7 min. Drain and rinse under cold water until cool enough to touch. Peel eggs. Set aside.
Heat a large non-stick frying pan over medium-high. Add bacon. Cook, stirring occasionally, until crisp, 5 to 7 min. Transfer bacon to a paper-towel-lined plate, and discard the drippings.
Whisk oil with lemon juice, Dijon and salt in a small bowl. Season with pepper.
Arrange frisée on a large platter. Top with bacon and avocado. Drizzle dressing overtop. Slice eggs in half, then arrange over salad.