Frisée Salad with Turkey Bacon & Poached Eggs

Runny egg yolks, crispy bacon and garlicky croutons come together to 
make this cleaned-up take on a traditional French bistro salad.

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Kris Osborne

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Prep Time
30 min
Cook Time
15 min
45 min


  • 8 oz beets, halved
  • 2½ cups 
cubed whole-grain 
country bread or rolls 
(½-inch pieces)
  • 2 cloves garlic, minced
  • 1/4 tsp sea salt, divided
  • 4 1/2 tsp extra-virgin olive oil, divided
  • 4 
strips all-natural turkey bacon, no added nitrates or nitrites, chopped (into ½-inch strips)
  • 1/2 shallot, minced
  • 1/4 cup 
+ 1 tbsp white balsamic vinegar, divided
  • 1½ tsp Dijon mustard
  • 1 
bunch frisée lettuce, leaves torn
  • 1/2 
large bulb fennel, 
cored and thinly sliced
  • 4 large eggs
  • Ground black pepper, 
to taste


  1. Preheat oven to 400˚F. Bring a small saucepan of water to a boil. Add beets and cook until fork-tender, about 30 minutes. Drain and let cool slightly. Trim, peel and cut into 1/3-inch-thick slices. Set aside.
  2. Meanwhile, line a large rimmed baking sheet with parchment paper. In a large bowl, toss together bread, garlic and 1/8 tsp salt and 1½ tsp oil. Spread on baking sheet and bake until golden brown, 9 to 11 minutes. Set croutons aside.
  3. Meanwhile, in a small nonstick skillet on medium, heat 1 tsp oil. Add bacon and cook, stirring occasionally, until golden, about 7 minutes. Using a slotted spoon, transfer bacon to a large bowl.
  4. In same skillet, heat remaining 2 tsp oil on medium. Add shallot and cook, stirring often, until slightly softened, about 2 minutes. Add ¼ cup vinegar and simmer, scraping up browned bits from bottom of skillet, until reduced by one-third, about 1½ minutes. Whisk in mustard and scrape into bowl with bacon. Add lettuce and fennel and toss to coat.
  5. Meanwhile, fill a large, deep skillet with 3 inches water. Add remaining 1 tbsp vinegar and bring to a boil. Reduce heat to medium-low to maintain a gentle simmer. In a small bowl, break 1 egg and gently slip into simmering water. Repeat with remaining eggs and cook for 3 to 4 minutes, or until desired doneness. Using a slotted spoon, transfer to a paper towel–lined plate.
  6. 6. To serve, top each salad with croutons, beets and 1 egg. Sprinkle with remaining 1/8 tsp salt and pepper.

Nutrition Information

  • Serving Size 2 cups and 1 egg
  • Calories 275
  • Carbohydrate Content 24 g
  • Cholesterol Content 210 mg
  • Fat Content 13 g
  • Fiber Content 0 g
  • Protein Content 18 g
  • Saturated Fat Content 3 g
  • Sodium Content 664 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g