Also known as Salade Lyonnaise, this Frisée Breakfast Salad with Bacon and Eggs is a simple brunch idea for the weekend, or breakfast for dinner meal.
It’s Monday. Let’s talk bacon. Thick cut bacon, to be precise. A far departure from my normal grocery purchase of turkey bacon every once in awhile.
I’ve been checking out the meat vendor at the farmers’ market, trying a new item every few weeks. After frying up a piece of thick-cut bacon for the first time, I’ve bought it a few more times than I meant to… in the name of recipe testing, right?
Instead of just bacon and eggs for breakfast, I paired my fried eggs (look at those yolks!) and pan-fried bacon with frisée, a bitter, frizzy lettuce that is very sturdy and holds up next to warm, flavor-packed ingredients.
Inspired by the French salad, I made a simple 2-ingredient mustard dressing to warm up and toss with the greens.
- 1 small head frisée lettuce
- ½ tablespoon stoneground mustard
- ½ tablespoon extra virgin olive oil
- 2 slices thick cut bacon
- 2 large eggs
- Wash the frisée lettuce by slicing off the tough stem, separating the leaves and rinsing the greens in a bowl of lukewarm water (this will take off the chill from the fridge). Use a salad spinner or a dish towel to dry the leaves completely. Set aside to dry.
- Whisk together mustard and olive oil, and warm it in the microwave for 10 seconds. Set aside.
- In a fry pan, cook bacon until beginning to crisp. Remove it from the pan and set it on paper towels to remove excess grease. Use a paper towel to sop up some of the grease from the pan.
- In the pan you cooked your bacon in, fry your eggs in until over medium.
- Chop the bacon into small pieces, and toss it with the frisée lettuce and warmed mustard dressing in a large bowl.
- Separate the salad into 2 servings and top with a fried egg. Serve immediately.
If you’re making this Frisée Breakfast Salad with Bacon and Eggs for a crowd, simply scale up the dressing and lettuce and cook the bacon in the oven (here’s a great technique from the Kitchn), leaving you to just fry eggs on the stove. It’s a simple, no fuss breakfast that you will want to make over and over!
If you have any trouble locating frisée lettuce, you can substitute it with arugula – which is more peppery and less bitter, but another sturdy and flavorful green that would go great with these flavors.
Tell me – do you buy thick-cut bacon?