Curly-Endive Salad with Bacon and Poached Eggs

We find egg yolk cascading over curly leaves of endive to be a truly delectable sight. In fact, we wouldn't consider it unreasonable to serve two poached eggs per person rather than one. If they aren't your thing, though, substitute wedges of hard-cooked egg.

  • Servings: 4
KEY: Fall, Winter, Poaching, Easter, Mother's Day, Salads, Fast, Brunch, Lunch

Related Video

More Videos
How a Chef Born in Rural Australia Thinks About Flavor

Ingredients

  • 4 cups 1/2-inch cubes good-quality white bread
  • 6 tablespoons olive oil
  • Salt
  • Fresh-ground black pepper
  • 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
  • 2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
  • 3 tablespoons plus 1 teaspoon red- or white-wine vinegar
  • 4 eggs
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme

How to make this recipe

  1. Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.
  2. Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.
  3. Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
  4. To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.

Suggested Pairing

The great name of Chablis has been debased by oceans of jug wine misappropriating the appellation. Real Chablis is made from Chardonnay and has tangy apple and pear flavors that will be spectacular with this salad.

Photo © James Baigrie Published August 2012

Related Video

More Videos
How a Chef Born in Rural Australia Thinks About Flavor




480148 recipes/curly-endive-salad-bacon-and-poached-eggs 2013-12-06 Quick From Scratch Soups & Salads fall|winter|poaching|easter|mothers-day|salads|4|fast|brunch|lunch august-2012 recipes,curly-endive-salad-bacon-and-poached-eggs 480148
Close