Tip : The timing and the cooking method for these eggs is very important. If you like the consistency of the egg yolk in the picture, then follow the recipe and timing exactly. Otherwise adjust the cooking time by 1 minute either way.
Ingredients
- 1 medium head frisée
- 1 recipe Basic Vinaigrette or bottled vinaigrette, use 1-2 tbsp
- 4 extra large eggs
- 2-3 baby cornichons sliced
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe.
Salad Greens and Dressing
- Prepare the Basic Vinaigrette and set aside until ready to use.
- Cut 1 medium head frisée into 2‑inch slices, removing and discarding the stem end, and place the greens in a medium mixing bowl. Set aside until the eggs have been cooked and peeled.
Eggs
- Prepare a bowl with ice and water for the eggs after cooking.
- Fill saucepan with enough water that will cover the eggs and bring the water to a rolling boil.
- Remove 4 extra large eggs from refrigerator and gently immerse the eggs in the boiling water.
- Reduce heat to simmer, then begin timing the eggs right away.
- For 4 eggs it takes about 6.5 to 7 minutes. I used 6.5 minutes.
- When the eggs are done, transfer them straight into the ice‑water bath for 3 minutess. A longer chill won’t hurt. The whites should be firm with a slight jiggle, and the yolks warm and runny inside. Once cool enough to handle, peel the eggs and set them aside until you’re ready to add them to the salad.
Serving
- Toss the frisée , 1-2 tbsp of vinaigrette , then transfer the dressed greens to individual serving plates.
- Add one egg to each plate, standing it upright, then slice about two‑thirds of the way down so the warm yolk gently spills onto the plate.
- Season with kosher salt and freshly ground black pepper.
- Garnish with 2-3 baby cornichons, sliced thinly into delicate rounds.