2 Serves
35 Mins
Wash the frisée lettuce thoroughly using a salad spinner to remove excess water and pat dry.
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Vitamin E
8 mg / 15 mgVitamin K
173 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
325 µg / 400 µgCalcium
146 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
247 mg / 1,250 mgPotassium
643 mg / 4,700 mgSodium
1956 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
8 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Cook the bacon in a frying pan over medium heat until crispy, then remove and set aside, reserving the rendered fat.
In a small bowl, whisk together the vinegar, olive oil, and seasonings to create a vinaigrette.
Poach the eggs in a pot of simmering water until the whites are set but the yolks remain runny.
Toss the lettuce with the vinaigrette in a large mixing bowl, then plate and top with bacon, croutons, and the poached egg.
59
g7
g30
g
