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Created by the Genie — AI-generated, review before relying on it
This classic French bistro salad tosses frisée in a warm bacon vinaigrette and tops it with crispy bacon, croutons, and a perfectly poached egg.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Cook the chopped bacon in a skillet over medium heat for 6-8 minutes until crisp; remove with a slotted spoon and reserve 2 tablespoons of the rendered fat in the pan.
Step 2
Add the minced shallot to the reserved fat and sauté for 1 minute until softened.
Step 3
Whisk the dijon mustard, red wine vinegar, and olive oil into the shallot mixture to make a warm vinaigrette; remove from heat.
Step 4
Bring a pot of water to a gentle simmer and poach the eggs one at a time for 3 minutes, until the whites are set and yolks are still runny; remove with a slotted spoon.
Step 5
Toss the frisée lettuce with the warm bacon vinaigrette and divide among plates.
Step 6
Top each salad with crispy bacon, croutons, and a poached egg.
Step 7
Serve immediately, breaking the yolk over the salad at the table.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
