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A classic French style salad that incorporates a poached egg in the dressing.



  • 1.

    Bring a small pot of water to the boil.

  • 2.

    Add a dash of red wine vinegar and a large pinch of sea salt.

  • 3.

    Heat a fry pan and when hot, add the sliced pancetta and fry until it starts to get crispy.

  • 4.

    At this point add a splash of extra virgin olive oil, pepper and red wine vinegar to the pan to form a dressing.

  • 5.

    Reduce the boiling water to a very gentle simmer.

  • 6.

    Break the egg carefully into a small bowl and lower it gently into the water.

  • 7.

    Use a spoon to help the poaching egg form into a clean oval shape.

  • 8.

    Remove the egg when the white is set and the yolk is still very soft.

  • To serve:

  • 1.

    Place the washed frisee leaves in a bowl.

  • 2.

    Add the pancetta and all the juices with an extra grind of pepper and transfer to a serving plate.

  • 3.

    Place the soft poached egg on top and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Poached Egg with Pancetta and Frisee.


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