Bistro Salad With Poached Eggs

Serving 4 people

35 min


  • baguette 1/2 baguette, sliced and lightly toasted
  • belgian endive 1 head Belgian endive, halved lengthwise and thinly sliced
  • dijon mustard 2 teaspoons dijon mustard
  • eggs 4 large eggs
  • fresh herbs 3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination)
  • frisee 2 heads frisee, torn (about 8 cups)
  • green beans 8 ounces haricots verts or green beans, trimmed
  • kosher salt Kosher salt
  • pepper Freshly ground pepper
  • shallot 1 small shallot, minced
  • thick-cut bacon 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • white wine vinegar 3 tablespoons white wine vinegar
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How to make it

  1. Bring a medium saucepan of salted water to a boil.
  2. Add the haricots verts and cook until crisp-tender, about 3 minutes.
  3. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
  4. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes.
  5. Remove with a slotted spoon and drain on paper towels.
  6. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth.
  7. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
  8. Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes.
  9. Remove from the heat.
  10. Divide the salad among plates.
  11. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.
  12. Photograph by Justin Walker