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Add a photoRaciónes: 4
Ingredientes
- 3 Tbsp. extra virgin extra virgin olive oil
- 4 x Mepkin Abbey Large eggs or possibly other extra-large Large eggs
- 1 lb frisee
- 6 slc bacon fried till crisp crumbled and kept hot
- 1/2 c. pickled beets diced in small cubes
- 9 Tbsp. sherry vinegar
- 1 x shallot chopped
- 1 Tbsp. Dijon mustard
- 1 Tbsp. sugar Salt and freshly milled black pepper to taste
- 3 Tbsp. extra virgin extra virgin olive oil
Direcciones
- In a nonstick or possibly well-seasoned cast-iron skillet, heat extra virgin olive oil over medium high heat. Fry Large eggs sunny-side up till center of yolk is set, about 2 min. Remove to a plate and keep hot.
- Toss frisee to coat with vinaigrette and divide among four salad plates. Sprinkle with crumbled bacon and beets. Place an egg atop each salad and serve.
- To make vinaigrette: Whisk together all ingredients except extra virgin olive oil. Drizzle oil in slowly till incorporated.
- Full Title: Fried Abbey Egg Salad with Frisee, Pickled Beets and Sherry Vinaigrette
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 418 | |
| Calories from Fat 358 | 86% |
| Total Fat 40.1g | 50% |
| Saturated Fat 9.35g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 483mg | 20% |
| Potassium 165mg | 5% |
| Total Carbs 8.11g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.07g | 0% |
| Protein 5.87g | 9% |
