A new rendition of a classic French breakfast salad, frisée aux lardons, this recipe is a healthy spin on how to eat bacon and eggs, with a light salad topped by a mustard vinaigrette dressing.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 cups curly endive packed tight
- 4 slices bacon Whole30 compliant
- 4 egg(s) large
- 2 tbsp PrimalOil
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard whole 30 compliant
- 2 tsp white vinegar
- 1 tsp Himalayan pink salt
- pepper pinch
Ingredients
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Instructions
- Wash and dry, then chop the endive.Chill in dish until used.
- Combine the PrimalOil with the apple cider vinegar, mustard, a pinch of salt, and pepper in a small container and whisk or shake well.
- Cook the bacon in a small pan with just a splash of water for 5 minutes.
- Dry pan and bacon. Then cook again until crispy.
- Fill a medium saucepan with 3 inches of water. Add white vinegar and 1 tsp salt. Put on high heat to boil.
- Once boiling, gently crack two eggs into the water. Remove pan from heat, cover pan and wait 3 minutes.
- After 3 minutes, remove eggs with strainer spoon and set on paper towel to drain
- Toss the endive with the dressing to coat well, then split between two plates.
- Place two eggs on each plate on top of endive. Then season with black pepper and serve immediately.
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