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For the egg

  • 1 Large egg
  • 1 tbsp Distilled vinegar

For the croutons

  • 2ea Slices brioche, thick cut
  • 1 tbsp Olive oil
  • Salt

For the salad

  • 2 slices Bacon, thick cut for lardons
  • Olive Oil
  • 1ea Shallot, minced
  • 8ea Chives, cut into batons
  • 4 sprigs of parsley, picked
  • 2 tbsp sherry vinegar
  • 2 tsp dijon mustard
  • 3-4 heads of frisee, cleaned, depending on size
  • Salt + Pepper

Frisee Lardon

Ludo à la Maison Season 11, Episode 3...Frisee Lardon



  1. Fill a medium saucepan with water and add the distilled vinegar. Bring to a boil then reduce down to a simmer.
  2. Crack each egg individually into a small bowl.
  3. Dip a large ladle into the water to warm it. Then pour most, but not all the water out.
  4. Add an egg to the ladle and slowly lower it into the water and hold it there until the white begins to set.
  5. Gently lay the egg into the water and swirl the water. Let cook until the white is fully set.
  6. Use a slotted spoon to remove the egg and let the water drain on a paper towel and cook the remaining eggs.



  1. Cut the brioche into large cubes and toss in a bowl with olive oil and salt.
  2. Bake in the oven at 350 until golden brown. (about 10min)
  3. Remove and let cool.



  1. In a large sauté pan, add a drizzle of olive oil over medium heat.
  2. Add the lardons and sauté until crispy and cooked through.
  3. Add the shallots and sauté until soft. Add the sherry vinegar and mustard and scrape the crispy bits off the bottom of the pan.
  4. Add the frisee to a bowl with the parsley, chives and a few of the croutons and top with the dressing.
  5. Add the frisee to the plate and top with more lardons, chives, croutons and seasoned poached egg.

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