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Baby Frisée With Poached Egg and Pancetta

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“Cucina Rustica”

Ingredients Nutrition


  1. Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
  2. Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
  3. Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
  4. Poach the eggs: use your preferred method or as follows—bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
  5. Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
  6. Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
  7. Gently crack each egg and open it directly over the simmering water.
  8. Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
  9. Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
  10. To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
  11. When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
  12. Carefully place the drained eggs on the dressed frisées.
  13. Season to taste with salt and pepper; scatter pancetta over the eggs.
  14. Garnish each plate with freshly made crostini; serve immediately.

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