Frisées aux lardons salad
Uncooked turkey bacon
3 Tbsp, white wine
4 large egg(s)
Canned chicken broth
1 Tbsp, garlic-flavored
⅛ tsp, or to taste
⅛ tsp, freshly ground, or to taste
4 cup(s), chopped, curly greens
- Cook bacon in a large skillet over medium-low heat until crisp, about 5 to 6 minutes. Or cook bacon in microwave as directed on package. Chop into small pieces.
- Meanwhile, bring 3 inches of water and 1 tablespoon of vinegar to a boil in a large saucepan over medium-high heat. Crack eggs into 4 small cups and slide one by one into saucepan, being careful not to break yolks. Reduce heat to medium-low and simmer until yolks are cooked through, about 3 minutes. Remove eggs from water using a slotted spoon; set aside.
- To make dressing, whisk together broth, remaining 2 tablespoons of vinegar and oil in a medium bowl. Season to taste with salt and pepper; stir in bacon.
- Arrange lettuce on four plates. Top each with a poached egg and drizzle each with about 1/4 cup of dressing.