Poached Eggs over Frisée Salad with Roasted Tomatoes

Poached Eggs over Frisée Salad with Roasted Tomatoes
Poached Eggs over Frisée Salad with Roasted Tomatoes
Makes 4 servings
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  1. 1 (12-ounce) package cherry tomatoes
  2. 1 tablespoon olive oil
  3. 6 slices extra-thick bacon, cut into 1-inch portions
  4. 2 shallots, thinly sliced
  5. 1 cup sherry
  6. 1 cup champagne vinegar
  7. 1/2 cup butter
  8. 1/2 teaspoon coarse salt
  9. 1/4 teaspoon ground black pepper
  10. 1 head frisée, trimmed
  11. 1/4 cup shaved Parmesan
  12. Poached Eggs (recipe follows)
  13. Croutons
Poached Eggs
  1. 4 cups water
  2. 1 tablespoon vinegar
  3. 4 large eggs
  1. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil. Toss tomatoes in olive oil, and place on prepared sheet. Bake for 15 minutes, or until slightly charred. Remove from oven, and cool.
  2. In a large nonstick skillet over medium heat, cook bacon until crisp; remove bacon from pan, reserving drippings. Add shallots to drippings, and cook for approximately 1 minute, stirring occasionally. Add sherry and vinegar, and continue cooking, whisking often, for approximately 10 minutes, or until reduced by one-third. Add butter, whisking to combine. Season with salt and pepper.
  3. Divide frisée among 4 salad plates.
  4. Before serving, whisk mixture to combine, and pour over frisée. Divide bacon and cheese among salads. Top each salad with a poached egg, cooled charred tomatoes, and croutons.
Poached Eggs
  1. In a medium saucepan over medium-high heat, bring water to a boil. Reduce heat to a gentle simmer. Add vinegar. Crack egg into a small cup. Place cup near surface of water, and gently pour egg into water. Use a small spoon to push white closer to yolk. Repeat with remaining eggs, maintaining water temperature at just below a simmer. Turn off heat; remove pan from heat. Cover, and allow eggs to cook for 8 minutes, or to desired degree of doneness. Using a slotted spoon, remove eggs from pan, 1 at a time, and place 1 egg on each frisée salad.
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