Frisee Lardon with Poached Eggs
Frisee Lardon with Poached Eggs
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  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson and Riad Nasr.

    Ingredients

    • 3 heads frisee, inner white part only, washed well and spun dry
    • 2 tablespoons olive oil
    • 5-ounce slab of bacon, cut into 1/2-by-1-inch pieces
    • 2 shallots, finely chopped
    • 3 tablespoons sherry vinegar
    • Coarse salt and freshly ground pepper
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 2 to 3 large eggs

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 184 % Daily Value *
    • Total Fat: 14 g 21.04%
    • Saturated Fat: 2 g 9.63%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 8 mg 0.32%
    • Calcium: 40 mg 3.96%
    • Potassium: 244 mg 6.98%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 2.81%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 15 g %
    • Dietary Fiber: 3 g 11.12%
    • Sugar: 7 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 3.27%
    • Vitamin C 23.94%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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