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Neil Perry

Poached Egg with Pancetta and Frisee

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

Serves 1

Ingredients

  • Red wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • 1 egg
  • 3 tablespoons sliced pancetta
  • Extra virgin olive oil
  • Handful frisee leaves
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Method

  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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