My expert gourmet sister said this is called a lyonnaise salad. She also pointed out that the lettuce I used wasn’t actually frisée, but whatever I used turned out pretty tasty!
I got (what I thought was) frisée lettuce in my bountiful basket yesterday and had no idea how to use it. After googling recipe ideas, I learned that frisée is best with warm, savory dressings. The recipe I ended up using comes from epicurious.com. You can read it here.
I followed every step exactly- I tore the lettuce into bite sized pieces.
I cooked some delicious uncured Black Forest bacon cut into 1/4″ pieces.
I finished the hot dressing with shallots and red wine vinegar.
The part I was most excited about was successfully poaching an egg to top the salad with! The instructions in the recipe are very helpful.
I don’t usually love salads, but this beast is SO GOOD! I will definitely be making this bacon salad again and again. It’s gluten and grain free and very simple to put together once you get the hang of poaching eggs. It would be delicious without the egg, too.
I eat this amazing breakfast sandwich at least 5 days a week. It’s unbelievably satisfying for a open faced sammy! Once you get the hang of making it, you’ll be able to enjoy it with only 5 minutes of prep time.
2-3 egg whites (or 1/4-1/3 cup liquid egg whites)
2 oz (1 slice) deli turkey
1 slice pepper jack cheese
1 slice whole wheat bread
1. Start by placing bread in a toaster oven and heating a nonstick frying pan over medium high heat with a light mist of cooking spray.
2. As the pan gets hot, add the egg whites to it.
3. Immediately place a slice of cheese on the bread in the toaster oven.
4. Fold the egg whites into an omelet shape using a spatula and add turkey to the pan.
5. Flip the eggs and turn off the heat. Cut the egg omelet in half with the spatula to fit it on your sandwich. Remove bread and cheese from the toaster oven.
6. Layer Sriracha, eggs, and turkey on your sandwich and enjoy with a side of fresh fruit!
This sandwich is perfectly spicy, melty, eggy, cheesy, and toasty. I’d eat it breakfast, lunch, and dinner if I could!