Ultimate You Change Centre

Frisee Salad with Bacon and Eggs (Serves: 2)

 

INGREDIENTS:

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1 small head of frisee (sub: spinach)

4 eggs

4 strips of bacon

1 batch of Lemon Basil Bacon Fat Vinaigrette

 

 

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FOR THE LEMON BASIL BACON FAT VINAIGRETTE:  (Makes: 1/4 cup)

Tangy lemon and fresh basil mingle together with bacon fat to make a surprisingly light dressing perfect for Frisee Salad with Eggs and Bacon or any other application. No bacon fat? Substitute olive oil instead.

Ingredients:

Juice + zest of 1 lemon

1 teaspoon brown mustard

1/4 teaspoon salt

1/8 teaspoon black pepper

3 Tablespoons melted bacon fat (or olive oil)

2 Tablespoons basil, chopped or cut as chiffonade

Directions:

1. Place the lemon juice and zest, brown mustard, salt and pepper in a medium-sized bowl. Whisk to combine

2. Slowly drizzle in the melted bacon fat (or olive oil) while continuously mixing to emulsify the fat.

3. Stir in the fresh basil.

 

HOW TO PREPARE:

1.For baking bacon: line a rimmed baking sheet with foil or parchment paper, and preheat the oven to 350F (175C). Bake for ~15-20 minutes or until it’s as crispy as you’d like.

2. Remove from oven and set aside.

3. Meanwhile, prepare the dressing using the hot, melted bacon fat that collects in the baking sheet.

4. You can also use olive oil if your bacon is precooked and there’s no melted fat.

5. Arrange the frisee on a plate. Drizzle the dressing over the frisee.

6. In a skillet over medium-high heat, melt bacon fat or another fat of choice until it’s shimmering.

7. Fry the eggs until the yolks are as firm as you’d like.

8. Place the eggs on top and the bacon on the side.

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Credit:

Recipe and photo from: http://stupideasypaleo.com/