Fried Abbey Egg Salad with Frisee, Pickled Beets &....
Fried Abbey Egg Salad with Frisee, Pickled Beets &.... is a home-style recipe made with Extra Virgin Olive Oil, Mepkin Abbey Eggs Or Other Extra Large Eggs, Frisee, Bacon Fried Until Crisp Crumbled And Kept Warm, Pickled Beets For The Sherry Vinaigrette, and Sherry Vinegar. Serves 4.
Ingredients
- 3.0 tbsp Extra Virgin Olive Oil
- 4.0 Mepkin Abbey Eggs Or Other Extra Large Eggs
- 1.0 lb Frisee
- 6.0 slice Bacon Fried Until Crisp Crumbled And Kept Warm
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Method (preview)
- 1
In a nonstick or well-seasoned cast-iron skillet, heat olive oil over medium high heat. Fry eggs sunny-side up until center of yolk is set, about 2 minutes. Remove to a plate and keep warm.
- 2
Toss frisee to coat with vinaigrette and divide among four salad plates. Sprinkle with crumbled bacon and beets. Place an egg atop each salad and serve.
To make vinaigrette: Whisk together all ingredients except olive oil. Drizzle oil in slowly until incorporated.
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