Loosely translated it means mixed greens with bacon but I prefer the way our Franco brothers and sisters say it.

Anyway, I was sent this article clipping out of the New York times of 101 Simple Meals and thought I'd take a shot at this particular recipe. It looked relatively painless and I already had some of the primary ingredients in my fridge from the weekend.

Here's how it went down:

Layed out the ingredients: good bacon, large eggs, frisée salad and sherry vinegar.


Then I boiled the eggs. The recipe called on me to poach, but I had neither the energy or knowledge to do this simple task. I made a call to a friend to ask, but getting a voicemail greeting reminded me that I should just go ahead hard cook the damn eggs. I did such. As I did that, I cooked the Vermont maple cured bacon in a skillet.


With my limited counter space (8 inches thank you very much) I peeled the eggs, and degreased the bacon. I cleaned the tomatoes which wasn't part of the recipe, but I added them anyway. Finally, I deglazed the skillet with the wine vinegar and made some type of basic dressing. I cheated a little because there wasn't enough of it by adding some ExVeeOhSquared (extra virgin olive oil) to buff it up a bit. I dashed a little black pepper for the sake of dashing a little pepper. I think it was fun, I'm not sure.


With the eggs boiled, the bacon cooked I then prepared for the step I like to call the "human food processor." With the eggs still piping hot I coarsely chopped them up alongside the bacon and set them aside as I plated the greens.


I tossed the tomatoes, eggs and bacon haphazardly onto the pre-dressed frisée (read: store bought bag salad), poured myself a glass of wine, leaned on the counter and ate while I watched Entourage.


There you go, a 10 minute meal (+ 15 minutes of cleaning)...

Crap, I have to go get my laundry.

Labels: editorial, eric

This entry was posted by eric yang, on Tuesday, August 07, 2007. You can leave your response.