Salad with Canadian Bacon and Poached Eggs Recipe

Salad with Canadian Bacon and Poached Eggs Recipe

  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 2 tablespoons minced shallots
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 5 1/2 teaspoons red-wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 6 oz sliced Canadian bacon, cut into 1- by 1/4-inch pieces
  • 1/2 teaspoon black pepper
  • 4 large eggs
  • 6 cups torn frisée
  1. Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
  2. Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
  3. 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.
  4. Toss frisée with dressing. Serve topped with bacon and eggs.
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