Salad with Canadian Bacon and Poached Eggs

Ingredients for Salad with Canadian Bacon and Poached Eggs

• 1 teaspoon Dijon mustard

• 1/4 teaspoons salt

• 2 tablespoons minced shallots

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 30ml red-wine vinegar

• 60ml extra-virgin olive oil

• 170g sliced Canadian bacon, cut into 1- by 1/4-inch pieces

• 1/2 teaspoons black pepper

• 4 large eggs

• 1450ml torn frisée

How to make Salad with Canadian Bacon and Poached Eggs

Whisk together mustard, salt, shallots, parsley, and 25ml vinegar in a large bowl. Add 45ml oil in a slow stream, whisking until emulsified.

Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.

Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.

Toss frisée with dressing. Serve topped with bacon and eggs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.