Parmesan Cream Eggs and Crostini with Frisee Salad and Bacon Vinaigrette
Serves: 4 servings
Ingredients
FOR THE SALAD and DRESSING:
6 slices of thick cut bacon, cut into small pieces
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
¾ cup extra virgin olive oil
Salt and freshly ground pepper
1 small head of frisee lettuce, washed and chopped
12-16 heirloom grape tomatoes, halved
FOR THE CROSTINI:
1 demi-baguette (I like using a multi-grain one)
Extra virgin olive oil
FOR THE PARMESAN CREAM
1 cup heavy cream
1¼ cups shredded Parmesan
FOR THE EGGS:
4 eggs
Extra virgin olive oil
3 tablespoons almonds, crushed
Instructions
Cook bacon in a large pan over medium heat until cooked through and crisp. Remove from pan and reserve. Measure out 3 tablespoons of the bacon fat, and set aside.
In a medium bowl, whisk together balsamic vinegar, Dijon and honey. Slowly add in reserved bacon fat and olive oil, whisking to combine. Season with salt and pepper to taste. Set aside.
Preheat oven to broil. Cut demi-baguette into thin slices and drizzle with just a little bit of olive oil. Place slices on a baking sheet and cook until crisped up and starting to brown lightly. This will only take a few minutes; watch them closely so they don't burn.
Meanwhile, start the Parmesan cream. Add heavy cream to a small sauce pan over medium heat. Cook until cream begins to bubble on the sides, then lower heat and cook until slightly thickened. Remove from heat and add in Parmesan. Season with salt and pepper to taste.
Wipe out the pan you used for the bacon and heat a small amount of olive oil in the bottom of it. Crack eggs in the pan, season with salt and pepper, and cook to desired doneness.
On 4 plates, add a large handful of the frisee. Top with crumbled bacon and tomatoes. Drizzle with the bacon vinaigrette (you will have extra vinaigrette to use later). Add a few slices of crostini to the plate, placing an egg on top. Drizzle egg and crostini with Parmesan cream, then sprinkle with almonds. Serve warm.