Photo of Frisée salad with bacon & egg by WW

Frisée salad with bacon & egg

Points® value
Total Time
20 min
10 min
10 min
Our take on a classic French bistro salad uses lean bacon medallions in place of fatty lardons and a low-oil, honey-and-mustard dressing.


Calorie controlled cooking spray

4 spray(s)

Bacon medallions, raw

8 rasher(s)

White Wine Vinegar

1 tablespoon(s)

Egg, whole, raw

4 large, raw


1 individual, frisée, trimmed and torn

White Wine Vinegar

1 tablespoon(s)

Dijon Mustard

½ tablespoon(s), level


¼ teaspoon(s), level

Chicken stock cube(s)

½ cube(s), 75ml stock

Olive Oil

1 tablespoon(s)


1 clove(s), crushed


  1. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Fry the bacon for 3-4 minutes, turning halfway, until crisp. Remove from the heat, chop into small pieces and set aside.
  2. To make the dressing, whisk the white wine vinegar with the mustard, honey (if using), cooled chicken stock, oil and garlic. Season to taste and set aside.
  3. Bring a large pan of water to the boil, add the vinegar and reduce the heat to a simmer. Crack the eggs, one at a time, into the simmering water and poach for 3 minutes until the whites are just set and the yolks are still soft. Remove the eggs with a slotted spoon and put on a plate lined with kitchen paper.
  4. Put the lettuce or salad leaves into a large bowl and pour over the dressing. Toss to coat, then divide between plates. Scatter over the bacon, top with the poached eggs and season to serve.