Try this Frisee Salad with Poached Eggs recipe, or contribute your own.
Suggest a better description*available at specialty produce markets Preheat oven to 350F. Spread 3 tablespoons of oil with a brush on both sides of bread and season with salt and pepper. Cut each slice into cubes and bake croutons on a baking sheet in middle of oven until golden brown, about 10 minutes. In a saucepan boil salt pork in cold water to cover for 2 minutes and drain in a colander. Rinse salt pork under cold water and pat dry with paper towels. Heat remaining 1 tablespoon oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, until browned. Remove salt pork with a slotted spoon and drain on paper towels. Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste until dressing is combined well. Fill a wide skillet with 2 inches water and add distilled vinegar. Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer. Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water. As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes. Drain eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites. In a large bowl toss together frisee, dressing, salt pork, and croutons. Divide salad among 6 plates and top with poached eggs. Serves 6. Gourmet February 1994
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Serving Size: 1 Serving (1760g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2283 | ||
Calories from Fat: 1465 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.8g | 217 % | |
Saturated Fat 48.4g | 242 % | |
Monounsaturated Fat 67g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 2102.9mg | 73 % | |
Potassium 2095.3mg | 55 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 14.7g | ||
Protein 189.6g | 271 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2283
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