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Frisee salad with bacon & poached egg


  • To make the dressing, put the mustard and garlic with 150 ml oil, 25 ml vinegar, salt and pepper in a small jar. Shake well, taste for seasoning and set aside. 
  • Heat a little fresh oil in a heavy-bottomed pan and fry the croutons and bacon until golden and crispy.
  • At the same time, bring a thin layer of water to the boil in a large pan and swirl in a little vinegar. Individually break the eggs into a bowl (or cup) and carefully put into the water. Then poach to the desired degree, basting with a little of the water as you do so. Drain well and neaten up the edges. 
  • Toss the lettuce, croutons and bacon with dressing to taste. 
  • To serve, mound the salad on individual plates, top with a poached egg and sprinkle extra dressing over and around. Garnish with a little parsley.  
  • from "Tolarno Bistro by Iain Hewitson & Bob Hart


  • 1 tbsp Dijon mustard
  • 1 garlic clove, crushed
  • 150+ ml vegetable oil
  • 25+ ml white wine vinegar
  • sea salt & freshly ground pepper
  • 3 slices sourdough bread, crusts removed & cubed
  • 1 x 2 cm piece of bacon, cubed
  • 4 large eggs
  • 3 good handfuls frisee lettuce, washed well & torn
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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