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Curly Endive Lettuce with Bacon and Poached Egg

This salad is a tasty breakfast or lunch item and is a take on a French Salade Frisee.
Course Breakfast, Lunch
Cuisine French
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 1 salad
Calories 266kcal
Author Joe Boyle


  • small handful of curly endive substitute spring mix
  • 1 1/2 oz olive oil, red wine vinegar vinaigrette
  • 1 strip thick cut bacon
  • 4 grape tomatoes, sliced into 4ths
  • 1/2 oz feta or gruyere cheese
  • 1 poached egg
  • salt and pepper


  • Chop the bacon strip into pieces and brown in a small skillet. Place the cooked bacon on a paper towel to absorb excess oil.
  • Poach the egg in a skillet or saucepan with about 1 1/2" of water brought to a simmer on the stove. Crack the egg into a small bowl and carefully lower it into the water. Cook for 3 to 3 1/2 minutes for a runny yolk. Remove with a slotted spoon and use a paper towel to dry off some of the water.
  • Assemble the lettuce on a plate or shallow bowl, add the bacon, tomatoes, and cheese. Drizzle with the vinaigrette and place the poached egg on top. Salt and pepper as desired.


Calories: 266kcal