Time
Spice
Serves
30 Min
Mild
Two
Calories
Carbs
Fiber
Fat
Protein
440
20g
7g
25g
29g
Ingredients
1 head of frisee lettuce
5 slices bacon
2 eggs
1/2 lb asparagus
1 leek
2 shallots
1/4 cup white wine or white vermouth
2 tbsp grainy dijon mustardEquipment
stockpot
colander 
spyder or slotted spatula Preparation
Break the lettuce into individual leaves.
Fill a stockpot with water and place on high heat to boil.
Cut the leek into 1/2" slices. Discard the darkest green portion.
Cut the asparagus into bite size pieces.
Finely slice the shallots.
Dice the bacon.
Add the leeks to the first pot of boiling water and blanch for 3 minutes. Add the asparagus and blanch for an additional 3 minutes
Then transfer the asparagus and leeks to a colander and run cold water over the vegetables to stop the cooking process.
Don't toss the water, you'll use it for the eggs!
Break each egg into their own small bowl or ramekin. Slowly and gently, tip each bowl into the hot water, and let the egg float into the hot water. Turn the heat off, and cook for 4 minutes.
Use a spyder of slotted spatula to retrieve the poached eggs. Set them in a bowl or plate until ready for plating.
While the egg poaches, cook the bacon. Place a skillet on medium high heat. Once the skillet is hot add the bacon and sauté until the fat renders. Remove the bacon from the pan, but leave the fat behind.
Add the sliced shallots to the pan and cook until they are tender.
Add the mustard and vermouth to the pan and sauté until the sauce has reduced in half. Remove from heat.
Plate the leeks, frisee, and asparagus. Top with the bacon sauce and the crisped bacon. Delicately transfer one of the poached eggs on top of each plate.
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Comments
Allison Boozer
This meal was amazing. There were a lot of steps, but they were all fairly simple. And the end result is totally worth it.
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