Frisée Aux Lardons with Warm Bacon Vinaigrette and Poached Egg

Why You’ll Love This Recipe

• Classic French bistro flavors you can pull off at home in about 40 minutes.
• Warm bacon-shallot Dijon vinaigrette and a silky yolk create a luxurious “sauce” right in the bowl.
• Perfect contrast: crisp, frilly frisée and crunchy croutons with smoky, meaty lardons.
• Equally great for brunch, a light dinner, or an elegant starter.

Grocery List

• Produce: 1 large head frisée (curly endive), 2 medium shallots, fresh chives or parsley (optional), 1 small garlic clove (optional for croutons)
• Dairy: 4 large eggs
• Pantry: Thick-cut bacon (6 oz/170 g), country bread (about 150 g), Dijon mustard, red wine vinegar, white vinegar, olive oil, honey or sugar, kosher salt, black pepper

Full Ingredients

For the Salad Base

• 1 large head frisée (about 8 cups loosely packed / 225 g), pale inner leaves preferred, torn into bite-size pieces

For the Croutons

• 3 cups (about 150 g) day-old country bread, cut into 3/4-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, lightly crushed (optional)
• Pinch kosher salt and freshly ground black pepper

For the Lardons & Warm Bacon–Shallot Dijon Vinaigrette

• 6 oz (170 g) thick-cut bacon or slab bacon, cut into 1/2-inch batons
• 2 tbsp bacon fat (reserved from rendering)
• 2 medium shallots, finely minced (about 1/2 cup / 90 g)
• 1 1/2 tbsp Dijon mustard (22 g)
• 3 tbsp red wine vinegar (45 ml)
• 2 tbsp water or low-sodium chicken stock (30 ml)
• 1 tbsp extra-virgin olive oil (15 ml)
• 1 tsp honey or sugar (5–7 g), to balance
• Kosher salt and freshly ground black pepper, to taste

For the Poached Eggs

• 4 large eggs, as fresh as possible
• 2 tsp white vinegar (for the poaching water)

For Finishing

• 2 tbsp chopped fresh chives or flat-leaf parsley (optional)
• Flaky salt and extra black pepper, to finish

Step-by-Step Instructions

Step 1: Prep the greens and heat the oven

Preheat the oven to 375°F (190°C). Fill a wide saucepan or deep skillet with 3 inches (7–8 cm) of water and set aside for poaching later. Separate the frisée, discard any tough outer leaves, and thoroughly wash and spin-dry. Tear into bite-size pieces and chill in the fridge to keep it crisp.

Step 2: Make the crunchy croutons

Toss the bread cubes with 2 tbsp olive oil, the crushed garlic clove (if using), a pinch of salt, and pepper. Spread on a sheet pan and bake 10–14 minutes, stirring once halfway, until deep golden and crisp. Discard the garlic. Alternatively, toast in a dry skillet over medium heat for 8–10 minutes, stirring often, until golden.

Step 3: Render the lardons

Place the bacon lardons in a large skillet over medium heat. Cook, stirring occasionally, until browned and crisp, 7–9 minutes. Transfer lardons to a paper towel–lined plate. Carefully pour off excess fat, leaving exactly 2 tbsp in the pan (reserve extra for another use if you like).

Step 4: Build the warm bacon–shallot Dijon vinaigrette

Return the skillet with 2 tbsp bacon fat to medium-low heat. Add the minced shallots and cook until just softened and fragrant, 1–2 minutes. Whisk in the Dijon to form a paste. Add the red wine vinegar and water (or stock), scraping up any browned bits, and simmer 30–60 seconds to take off the raw edge. Remove from heat and whisk in 1 tbsp olive oil and the honey. Season with several grinds of black pepper and a small pinch of salt (remember: bacon and Dijon are salty). Keep the dressing warm over the lowest heat while you poach the eggs.

Step 5: Poach the eggs

Bring the prepared pan of water to a bare simmer (about 190°F/88°C; small bubbles, not a rolling boil). Add 2 tsp white vinegar. Crack each egg into a small cup. Swirl the water gently, slide in the eggs one at a time, and poach 3 minutes for runny yolks or up to 4 minutes for slightly firmer. Use a slotted spoon to transfer eggs to paper towels; gently trim wispy whites if desired.

Step 6: Dress the frisée and add lardons

Place the frisée in a large mixing bowl. Rewarm the vinaigrette briefly if needed, then pour it over the greens and toss quickly to coat; the warmth will lightly wilt the frisée without making it soggy. Fold in the crisp lardons and half of the croutons. Taste and adjust seasoning with salt and pepper.

Step 7: Plate and finish

Divide the salad among four warm shallow bowls. Nestle a poached egg on top of each portion. Scatter the remaining croutons and sprinkle with chopped chives or parsley. Finish with a pinch of flaky salt and a few twists of black pepper. At the table, break the yolk and toss gently so it mingles with the warm vinaigrette—that’s your built-in sauce.

Pro Tips

• Dry greens are key: excess water dilutes the dressing. Spin frisée very dry and chill until tossing.
• Use very fresh eggs for neater poaching; they hold their shape better.
• Keep the poaching water at a bare simmer (not boiling) for tender whites and a runny center.
• Season lightly: bacon, Dijon, and vinegar bring salt and punch. Taste before adding more salt.
• Warm bowls keep the salad cozy without over-wilting; heat them in a low oven while making croutons.

Variations

• Sherry Vinaigrette Twist: Swap red wine vinegar for sherry vinegar and add 1 tsp whole-grain mustard for extra texture.
• Pancetta or Duck Bacon: Replace bacon with pancetta or duck bacon; if leaner, add 1–2 extra tsp olive oil to the dressing.
• Gluten-Free: Use a sturdy gluten-free loaf for croutons or replace with toasted walnuts for crunch.

Storage & Make-Ahead

Assemble just before serving for best texture. Croutons can be made up to 5 days ahead; cool completely and store airtight at room temperature. Lardons can be cooked 3 days ahead; refrigerate and re-crisp briefly in a skillet. The vinaigrette base (shallots, Dijon, vinegar, water, honey) can be prepared 3 days ahead; rewarm gently and whisk in bacon fat and olive oil before serving. Frisée can be washed, spun dry, and refrigerated in a towel-lined container up to 24 hours. Poach eggs up to 24 hours ahead, chill in ice water, and rewarm for 45–60 seconds in hot (160–170°F / 71–77°C) water just before plating.

Nutrition (per serving)

Approximate: 520 calories; 37 g fat; 27 g carbohydrates; 22 g protein; 3 g fiber; 2 g sugars; 1200 mg sodium. Nutrition will vary with bacon, bread, and seasoning choices.