4.5 from 2 votes
Bacon & Eggs Frise Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Easy composed salad!

Course: Main Course, Salad
Cuisine: American, French
Keyword: frise salad, poached egg salad with bacon
Servings: 4
Calories: 401 kcal
Author: Michele Hall
  • 3 Heads of Frise' Lettuce Rinsed well
  • 8 pcs bacon (I prefer peppered thick cut, but any will do)
  • 8 Eggs
Smoky Croutons
  • 1 tbs butter
  • 1 tbs olive oil
  • 1 tsp oregeno
  • 1-2 tbs Paprika
  • Salt
  • Pepper
  • 1 baguette, cut into bitesized pieces about 2 cups
Basic Vinaigrette
  • 2 Tbs dijon mustard
  • 2 tbs red wine vinegar
  • 1 tsp oregano
  • 1/3 cup olive oil
  • salt and pepper
  • Dash of dried chili peppers
  1. Cut well washed lettuce into bite sized pieces, leaving only the woody core when finished.
  2. Place into salad bowl and put in refrigerator to keep frise' well chilled.
  1. On microwaveable plate fold up paper towels several layers thick. This will serve as a base to cook your bacon on.
  2. Place bacon side by side onto paper towels.
  3. Cover top of bacon with one last paper towel.
  4. Microwave on high until bacon is very crisp. **See cooking note 1""
  5. Let cool, then crumble bacon into bite sized pieces.
Smoky Croutons
  1. Heat skillet until hot, then add butter and olive oil.
  2. Once butter has melted swirl mixture to coat the entire bottom of pan
  3. Add bread pieces and toss to coat.
  4. Once croutons are all coated sprinkle with paprika, continuing to toss or stir with wooden spoon.
  5. Cook croutons until cooked to a crunchy bite. (about 15 mins)

  6. Add parsley, salt and pepper to taste before removing from pan.
  7. Let cool on a paper towel for at least 5 minutes.
  8. These can be made up to a day ahead and stored in an air tight container.
Basic Vinaigrette
  1. In a small bowl mix mustard, vinegar and spices thoroughly. (I use a liquid measuring cup so that its easy to blend.
  2. Then slowly add olive oil while stirring rapidly with a fork until well blended.
Poached eggs
  1. Bring a rounded edge pan to a slow simmer. (1-2 bubbles coming to the surface, not a rolling boil.)**See Note #2
  2. Take a slotted spoon and swirl the water right before dropping 2 eggs into pan.**See note #3
  3. Gently stir water a few times to make sure eggs do not stick to the bottom.
  4. Cook for 3 minutes, then remove with a slotted spoon to eliminate any excess water with eggs.**See note #4
  5. Cook eggs in batches until complete.
  1. Toss salad with crumbled bacon, croutons and vinaigrette and place on individual serving plates.
  2. Place poached eggs atop salad.
  3. Season generously with pepper before serving.
Recipe Notes

1. Cooking bacon in microwave on paper towels allows for most of the oil from bacon to be absorbed which allows for less calories in your salad. ** Alternatively you could cook crumbled bacon in a sauté pan making certain to pat out all excess bacon fat once fully cooked.
2. A gentle rolling boil works best, if you have a strong rolling boil, the eggs will cook too fast and get rubbery.
3. I suggest using a stovetop wok pan for making the eggs, but any rounded edge pan will do. The water swirls slowly cooking the eggs in a pan like this, which helps avoid sticking to the bottom when cooking.
4. I cook 2 eggs at time, you could do more depending on the size of your pan, but you need to leave enough room for the eggs to move around while cooking. In doing 2 at a time it also keeps the 3 minute time more accurate for both eggs.