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Fried Abbey Egg Salad With Frisee, Pickled Beets And ....
Ingredients
- 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
Directions
- 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.
- 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.
- To make vinaigrette: Whisk together all ingredients except extra virgin olive oil. Drizzle oil in slowly till incorporated.
- Full Title: Fried Abbey Egg Salad with Frisee, Pickled Beets and Sherry Vinaigrette
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