Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
6 oz (175 g) thick cut Ontario bacon, cut into 1/2-inch pieces
1 shallot, minced
1 tsp (5 mL) honey
2 tsp (10 mL) Dijon mustard
1/4 tsp each salt and freshly ground pepper
1/4 cup (60 mL) red wine vinegar
1/4 cup (60 mL) extra virgin olive oil
2 bunches frisée, torn into bite-size pieces
1 head Boston lettuce, torn into bite-size pieces
1/4 cup (60 mL) sliced radishes
4 poached eggs
2 tbsp (30 mL) chopped fresh chives
Cook bacon in skillet over medium heat for 7 to 8 minutes, until fat is rendered and bacon is crisp. Remove bacon and let drain on paper towel.
Drain fat, keeping 2 tsp (10 mL) bacon fat in pan.
Add shallots to pan and sauté until tender, about 2 minutes. Add honey. Remove from heat. Whisk in mustard, salt, pepper, vinegar and olive oil.
Toss dressing with frisée, Boston lettuce and radishes. Divide among 4 plates. Top each with a poached egg and sprinkle with chives.
- To poach an egg: Crack an egg into a small dish. Slip eggs into a skillet of simmering water mixed with 1 tbsp (15 mL) vinegar. Cook until white is set and yolk is cooked to desired doneness, 3 to 5 minutes. Remove to paper towel-lined plate with slotted spoon.
Per Serving: Calories 278, Fat 22.5 grams, Cholesterol 211 mg, Sodium 716 mg, Carbohydrates 3 grams, Fibre 0 grams, Sugar 2 grams, Protein 17 grams.
One serving contains 6% of the %DV of Iron.
One serving contains 6% of the %DV of Vitamin A.