Ingredients Jump to Instructions ↓

  1. 10-oz. pkg. frisee lettuce or field greens or baby spring greens

  2. 2 Tbsp. olive oil

  3. 4 slices bacon, chopped

  4. 1/4 cup minced onion

  5. 3 Tbsp. apple cider vinegar

  6. salt and pepper to taste

  7. 2 Tbsp. butter

  8. 3 large eggs

Instructions Jump to Ingredients ↑

  1. Place salad greens in a large bowl and set aside. In a heavy pan over medium heat, cook bacon in olive oil until browned and crisp, stirring frequently, about 4 minutes. Add onions and cook until crisp tender, about 2 minutes. Add vinegar, then raise heat, and simmer for 1 minute. Season with salt and pepper and set aside.

  2. In another small heavy skillet, melt butter and cook eggs, one at a time, until desired doneness. Unless you are using pasteurized eggs, for safety's sake cook the eggs well done. I like mine over hard.

  3. Pour the warm dressing over greens in bowl and top with the eggs. Serve immediately.


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