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