Baby Frise With Poached Egg And Pancetta Recipe

Ingredients for Baby Frise With Poached Egg And Pancetta

• Extra Virgin Olive Oil
• 4 ounces pancetta, diced
• 6 large eggs
• Frisee
• Balsamic Vinegar
• Red Wine Vinegar
• Garlic Clove
• 1/2 small shallot, finely minced
• Salt and freshly ground black pepper to taste
• Fresh Ground Black Pepper
• 5 cups water
• 1 tablespoon cider vinegar
• Crouton

How to Make Baby Frise With Poached Egg And Pancetta

1. Dice the pancetta. In a skillet, cook the pancetta over medium heat in 2 tablespoons of olive oil until crispy (about 8-10 minutes).
2. Remove the pancetta with a slotted spoon and place it on paper towels to drain. Set aside.
3. While the pancetta cooks, prepare the dressing: In a small bowl, whisk together the red wine vinegar, white wine vinegar, minced garlic, minced shallot, salt, and pepper. Slowly drizzle in 2 tablespoons of olive oil while whisking constantly until emulsified.
4. Wash and dry the baby frise.
5. Prepare the poached eggs: In a small saucepan, bring 5 cups of water and 1 tablespoon of cider vinegar to a gentle simmer. Reduce heat to low.
6. Crack each egg individually into a small ramekin or bowl.
7. Gently pour each egg into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
8. Remove the poached eggs with a slotted spoon and place them on a paper towel to drain.
9. To assemble the salad: Divide the baby frise evenly among 6 plates. Drizzle each salad with the vinaigrette.
10. Carefully place a poached egg on top of each salad.
11. Season with salt and pepper to taste.
12. Sprinkle the crispy pancetta over the eggs.
13. Garnish each salad with crostini (optional).
14. Serve immediately.