Sunday, June 13

Salad on Sunday: Frisee, Wild Mushroom and Poached Egg

As a general rule, I am not a huge fan of eggs. However, I have discovered that I actually like eggs with my salad. Certainly Lyonnaise and Niçoise salads are great examples of this wonderful pairing. This mushroom version of the classic French Lyonnaise would be perfect for Sunday brunch.

1 1/2 pounds assorted wild mushrooms (morels, oyster, and crimini), thickly sliced
6 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
3 tablespoons fresh lemon juice, divided
6 large eggs
2 small heads of frisée (about 9 ounces), torn into small clumps
Crispy pancetta (optional)

Preheat oven to 375°F. Place mushrooms in large bowl. Toss with 4 tablespoons oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours.

Pour 2 inches of water into large skillet. Place large bowl of additional cool water near stovetop. Add 1 tablespoon lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, 1 at a time, into skillet (whites may spread). Simmer until whites are cooked through and yolks are still soft, occasionally spooning water over, about 3 minutes. Using slotted spoon, transfer eggs to bowl of cool water.

To make dressing, whisk remaining 2 tablespoons oil and 2 tablespoons lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisée and mushrooms and toss to coat. Divide salad among plates. Top each salad with poached egg and crispy pancetta. Serve with crusty bread.

Beautiful Photo by Heather Christo


sophiedahydesigns said...

That sounds absolutely delicious and makes me very hungry while I am eating my yogurt!

red ticking said...

hi ronda...

i soooo have a love of eggs! and on a salad ... my friend just opened a restaurant and i love his tuna nicoise salad... eggs are cooked to perfection. (not overcooked like most)
this looks delicious...
hope you are well xx pam

Karena said...

Ronda, so delish!!I love summer salads! Always look forward to your Sunday dishes!

Art by Karena

Claudia B. said...

Rhonda, I eagerly look forward to your Sunday soups and salads. During the hot and humid dog days of summer in NYC where the kitchens are notoriously small, I love to make salads instead of using the stove top and oven for hours, which will make the apartment unbearably hot! This is one of my all time favorites that I make year-round. However, instead of placing the poached egg in cold water, I simply place it right on top of the salad. I also use Black Forest Bacon diced into 1/4 - 1/2 inch chunks, which are cooked in the oven at 350F degrees. The warmth from the bacon and the runny yolk mixed with the cold frisée with light vinaigrette brings out a wonderful change in textures and taste. I can't wait to have this, so tonight will try your recipe. Thank you for so much inspiration with each email that you send!

ALL THE BEST said...

Thank you Claudia! Let me know how it turns out!!

Lila said...

I also like eggs in my salad. This looks delicious. Frisee is perfect for brunch, however, my husband says it's like eating weeds. What does he know?
Lila Ferraro

Kelsey B. said...

This is a great profile - she is so talented!