Frisée salad with bacon & egg

Points® value

Meal Items

Salad leaves

80 g

Bacon medallions, raw

2 rasher(s)

Egg, whole, raw

1 medium

White Wine Vinegar

¼ tablespoon(s)

Dijon Mustard

½ teaspoon(s)


3 g

Fresh Chicken Stock

20 ml

Olive Oil

½ teaspoon(s)


¼ clove(s)


Mist a frying pan with cooking spray & cook the bacon for 3-4 minutes, turning half way, until crisp. Remove from the heat & chop into small pieces & set aside. Make a dressing by whisking the white wine vinegar with Dijon mustard, honey, cooled chicken stock, olive oil & garlic. Bring a large pan of water to the boil, add the white wine vinegar & reduce heat to a simmer. Crack the egg into the simmering water & poach for 3 minutes. Remove the eggs with a slotted spoon & put on a plate lined with kitchen paper. Put some salad leaves & Frisée into a large bowl & pour over the dressing. Toss to coat, then divide between the plates. Scatter over the bacon, top with a poached egg & serve.