• Fried Abbey Egg Salad With Frisee, Pickled Beets And ....

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    • 3 Tbsp. extra virgin extra virgin olive oil
    • 4 x Mepkin Abbey Large eggs or possibly other extra-large Large eggs
    • 1 lb frisee
    • 6 slc bacon fried till crisp crumbled and kept hot
    • 1/2 c. pickled beets diced in small cubes
    • 9 Tbsp. sherry vinegar
    • 1 x shallot chopped
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. sugar Salt and freshly milled black pepper to taste
    • 3 Tbsp. extra virgin extra virgin olive oil


    1. In a nonstick or possibly well-seasoned cast-iron skillet, heat extra virgin olive oil over medium high heat. Fry Large eggs sunny-side up till center of yolk is set, about 2 min. Remove to a plate and keep hot.
    2. Toss frisee to coat with vinaigrette and divide among four salad plates. Sprinkle with crumbled bacon and beets. Place an egg atop each salad and serve.
    3. To make vinaigrette: Whisk together all ingredients except extra virgin olive oil. Drizzle oil in slowly till incorporated.
    4. Full Title: Fried Abbey Egg Salad with Frisee, Pickled Beets and Sherry Vinaigrette

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