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Poached Egg with Pancetta and Frisee
Neil Perry - Fresh And Fast
A classic French style salad that incorporates a poached egg in the dressing.
red wine vinegar
freshly Ground black Pepper
3 tablespoons sliced pancetta
Extra Virgin Olive Oil
Handful frisee leaves
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Bring a small pot of water to the boil.
Add a dash of red wine vinegar and a large pinch of sea salt.
Heat a fry pan and when hot, add the sliced pancetta and fry until it starts to get crispy.
At this point add a splash of extra virgin olive oil, pepper and red wine vinegar to the pan to form a dressing.
Reduce the boiling water to a very gentle simmer.
Break the egg carefully into a small bowl and lower it gently into the water.
Use a spoon to help the poaching egg form into a clean oval shape.
Remove the egg when the white is set and the yolk is still very soft.
Place the washed frisee leaves in a bowl.
Add the pancetta and all the juices with an extra grind of pepper and transfer to a serving plate.
Place the soft poached egg on top and serve.