A poached egg is one of the easiest things you can cook but it can intimidate a lot of people.
Chef Philippe Bertineau from Benoit shared his recipe for a country salad with Poached egg and mustard vinigarette.
Country Salad with frisee, lardons, poached egg and homemade croutons
Executive Chef Philippe Bertineau, Benoit New York
2 heads frisee, washed well and spun dry
2 shallots, finely chopped
1 bunch chives, finely chopped
8 ounces smoked bacon, cut into 1 ½ x ¼ inch strips
4 tablespoons white vinegar
4 large, fresh eggs
4 slices of white bread, diced into ¼ inch squares, toasted in butter until golden brown
2 tablespoons butter
1 tablespoon Dijon mustard
2 ounces red wine vinegar
6 ounces of grapeseed oil
Salt and freshly ground white pepper
1. Preheat oven to 300 degrees Fahrenheit.
2. Bring a medium pot of water and white wine vinegar to a boil.
3. Toss diced bread in some melted butter. Place in single layer in baking tray and toast in the oven for about 10 minutes or until golden brown.
4. Heat a pan over medium heat. Add bacon. Cook, stirring frequently, until lightly browned, about 3 minutes. Using a slotted spoon, remove bacon and set aside in a small bowl.
5. For the dressing, whisk mustard, vinegar, and grapeseed oil until emulsified.
6. In a large bowl, toss frisee, shallot, chives, lardons, with dressing. Salt and pepper to taste. Plate. Top with croutons.
7. Reduce boiling pot of water to a simmer. With a spoon, swirl water one time around and break one egg at a time into water. Poach for about two minutes for a runny yolk or longer if desired. With a slotted spoon, one at a time, remove eggs from water. Top each plate of frisee with an egg. Sprinkle egg with some sea salt. Serve immediately.