Make sure to watch the video below.

Start with my perfect technique for hard boiled eggs. Buy some Cool Whip type whipped cream, and a package of food coloring and white eggs which work best, although I’ve used brown too.

Spread out some newspapers or old plastic tablecloths and get ready to color!

How to Color Eggs with Whipped Cream

Are these eggs not gorgeous? These eggs were dipped twice to get deeper hued results.

Did you know you could use whipped cream.  It works and the result is very creative.

Coloring the eggs with whipped cream was the most fun I’ve ever had doing Easter eggs. It was unpredictable and the eggs came out so beautiful.

As far as the darker eggs you see in the white bowl above, that was the year we didn’t have pure white eggs, as I get them from an egg farmer and they were either tan or blue. We used them anyway.

I chanced it thinking we could do it again if it didn’t work and I could always make deviled eggs. It’s pretty easy to learn how to color Easter eggs with whipped cream. You just let your imagination run wild.

First we made these perfect hard boiled eggs. This means that when we crack them open, they will have tender yellow yolks with no dark ring. They will be easy to peel.

Yes, it was a little unstructured and a little messy. Yes, you should wear disposable gloves (amazon) if food coloring stained hands bothers you.

When You Color Eggs with Whipped Cream, you will always be surprised.

No, you can’t predict what the eggs will  turn out like.

Tips for Coloring Eggs with Whipped Cream

You could use any kind of food coloring.

• You can use a baking dish or a bowl. Fill it with  whipped cream.
• Add two to four colors (we used neon food coloring) and then gently swirl with a toothpick. Let the eggs sit for 10 to 20 minutes. You can take them out of the bowl with the colored cream still on them and set them into an empty egg carton.
• Be careful not to mix too many colors or you’ll have some dark grey or muddy eggs. If that happens, just pour some coloring over those and experiment.
• Wash whipped cream off with water.
• You might want to use disposable gloves or you’ll have stained hands. I did this with little boys. We didn’t care how much of a mess we made. You might want to put newspaper or pet pads on the table first.
• Use empty egg cartons to store your eggs.

Make sure you don’t over-mix your colors. They should look like this.

This is how white eggs will color. So pretty!

We got so carried away, we did a few eggs a few different times, which resulted in the spectacular dark ones.

Once we ran out of whipped cream, we really got creative and just started dipping eggs in colored water or pouring some food coloring straight over the eggs.

For regular coloring of eggs, I put some white vinegar in a jar of water and added in food color. Dip and color. Simple.

I had no firm plan, lots of experimenting which is what this kind of fun in the kitchen calls for.

Coloring Eggs with Whipped Cream is now an Easter Tradition

These are our 2018 eggs and the results were amazing.

If you like making fun food in the kitchen with kids at Easter, you might try these Marshmallow pops or these Chocolate Peanut Butter Eggs.

Don’t forget to make easy hard boiled eggs, recipe here.

You might also enjoy HOW TO COLOR COCONUT

You might also enjoy HOW TO COLOR SUGAR

MAKE THESE RECIPES WITH HARD BOILED EGGS

• Deviled Eggs with Pimento Cheese
• Loaded Deviled Eggs with Cheese and Bacon
• Egg Salad with Olives and Cheese
• Pimento Cheese Egg Salad Lettuce Wraps

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How to Color Eggs for Easter with Whipped Cream (Video)

How to Color eggs with Whipped Cream for beautiful multi-hued Easter eggs.

Course Holiday

Cuisine American

Servings 12

Author Angela Roberts

Ingredients

• 1 dozen eggs preferably white
• vinegar
• 1 large carton whipped such as Cool Whip
• Food Coloring

Instructions

• Make hard boiled eggs (Recipe Here)
• Empty container of Cool Whip type whipped cream into a 8 x 8 baking dish. It needs to be high enough to be able to sit the eggs in on one side. You can turn them over after about 10 minutes.
• You can turn the eggs and let them sit again. You have to play around, but once you get it, you’ll make these every year.

Video

The post How to Color Eggs for Easter with Whipped Cream (Video) appeared first on Spinach Tiger.

Make a crustless quiche for two with any leftover ingredients you may have. The good news here is that I only ate half and reheated the second half the next day. It heats up surprisingly well, as it tasted even better!

Bottomless Pan for Crustless Quiche

I used a six-inch removable bottom cheesecake pan (Amazon Affiliate) and it worked perfectly. Mine did not leak, but you might wrap some foil around the bottom. Always put your crustless quiche pan on a baking sheet.

Ingredients for Crustless Quiche

I added fresh spinach to my quiche. Sausage or crispy bacon would be good too. I had Irish white cheddar cheese on hand and used that. Asparagus is another great option instead of spinach.

• Heavy Cream
• Eggs
• Nutmeg
• Pecorino Romano (or Parmesan)
• White Cheddar Cheese (or gruyere)
• Spinach (or any green you prefer)
• Salt, Pepper, Garlic Powder
• Options could include Italian Sausage, Bacon

Ratio Eggs to Heavy Cream

The best ratio for a custardy quiche is 7 extra large (8 large) eggs to 1 cup of heavy cream. This results in a creamy, silky quiche.

Baking Temperature for Quiche

Bake at 350 degrees F. (180 C.) for about 20 minutes or until the middle of the quiche is no longer soft.

Quiche is Breakfast, Lunch or Dinner

Quiche is easily a breakfast or brunch item. Consider serving quiche for dinner with this side salad. Since it’s crustless, you could serve with these keto cheddar biscuits or crusty bread.

Crustless Quiche is Low Carb and Keto Friendly

As long as you are using low carb ingredients, (cheese, meat) this quiche is almost zero carbs.

Low Carb, Keto Crust for Quiche (in case you want that)

Just in case you’re interested here is a great recipe for a low carb, keto crust made with almond flour.

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More Related Recipes from Spinach Tiger

• Low Carb Asparagus Quiche with Almond Flour Crust
• Sausage and Sweet Potato Quiche
• Corn and Leek Quiche
• Sweet Corn and Buttermilk Quiche
• Shrimp, Smoked Bacon Quiche
• Mini Spinach Bacon Egg Bites

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Crustless Quiche for Two

Crustless Quiche with Spinach for Two

Course Egg Dish

Cuisine American

Keyword quiche, spinach quiche

Prep Time 16 minutes minutes

Cook Time 25 minutes minutes

Pre-baked tart crust 10 minutes minutes

Servings 2 servings

Ingredients

Quiche

• 4 eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic or onion powder
• 4 ounces white cheddar or gruyere
• 1 ounce pecorino romano grated
• 1/2 cup spinach leaves

Instructions

• Preheat oven to 350 degrees.

Quiche

• Mix eggs, heavy cream, salt, pepper, cheese together.
• Spray bottom of six inch bottomless pan.
  
• Bake for 15-20 minutes at 350 degrees F. (180 C.)
  

The post Crustless Quiche for Two appeared first on Spinach Tiger.

We love frittatas, quiches, dutch babies, hash with eggs, shakshuka, and eggs benedict. These dishes are all appropriate for an easy supper and can be light on the budget. You can play around with these recipes, using your own leftovers, add to them with more sides or some fruit.

Cauliflower Hash is one of my favorites and so easy.

Every quiche can be made traditionally, or low-carb if you use my almond flour tart crust

Frittatas can be the main dish or a side dish. I’m bringing you one low carb dutch baby because it’s savory and loaded with cheddar and bacon. Eggplant Benedict can swap out english muffins for the eggplant, but do eat that hollandaise sauce.

My Favorite Quiches

• Asparagus Quiche with Herbed Keto Crust
• Asparagus Quiche
• Corn and Leek Quiche

Favorites

Make your frittata interesting with left over veggies, cooked spaghetti and any kind of cheese you love.

Here are more favorites that make great breakfasts for dinner. If you’re on the keto diet, try the cheddar bacon dutch baby and if you want sweets for dinner, check out all my dutch babies.

• Yellow Squash Bacon Frittata
• Brussels Manchego Frittata
• Shakshuka
• Red Flannel Hash (Sweet Potatoes, Beets)
• Heirloom Tomato Panzanella with Poached Eggs
• Country Sausage and Sweet Potato Quiche
• Eggplant Benedict
• Cheddar Bacon Dutch Baby
• Sausage Sweet Potato Egg Casserole

Breakfast for Dinner – Must Make Biscuits for All Diets

I know how to make biscuits for any occasion and any special diet. You will not be disappointed with any of these choices.

• Traditional Southern Biscuits (made with traditional flour)
• Keto Biscuits (made with almond flour)
• Keto Cheddar Biscuits
• Gluten Free Biscuits (made with gluten free flour)

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The post Breakfast for Dinner appeared first on Spinach Tiger.

These can be made in advance and even frozen, so you can always have either breakfast or a snack, perfect for the keto or low-carb diet.

Make Individual Crustless Quiche

Use these silicone individual quiche tart pans.

Tips for Crustless Quiche Bites

• Cut bacon in small pieces prior to frying and make sure the bacon is crisp. One piece of bacon per egg.
• Use fresh spinach, but also cut it up.
• Use a good white cheddar, freshly grated.
• Heavy cream.
• Non-stick muffin pan, which I did not have to spray.

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Crustless Quiche Bites

Spinach, Bacon, Cheese Crustless Quiche Bites and Individual Quiche

Course Egg Dish

Cuisine American

Keyword bacon, cheddar biscuits, quiche, spinach

Prep Time 16 minutes minutes

Cook Time 25 minutes minutes

Servings 10 servings

Ingredients

Quiche

• 7 eggs
• 1 cup heavy cream
• 1 teaspoon black pepper
• 1 teaspoon garlic or onion powder
• 4 ounces white cheddar cheese
• 1 ounce pecorino
• salt
• 1 cup chopped fresh spinach
• 7 bacon

Instructions

• Preheat oven to 350 degrees.

Quiche

• Chop bacon in very small pieces. Fry to crispy. Drain.
• Chop spinach finely.
• Grate cheddar cheese
• Mix eggs, heavy cream, salt, pepper, cheese, bacon, spinach together
• Pour into silicon mini cupcake pan, silicone cupcake liners, or individual tart pans.
• Bake for 15 to 20 minutes at 350 degrees F. (180 C).

The post Keto Crustless Spinach Bacon Quiche Bites appeared first on Spinach Tiger.

I have some delicious ideas for your hard-boiled eggs.

Psst: If you don’t have hard boiled eggs, I have a perfect (no guessing) way to make hard-boiled eggs. Recipe Here Perfect means all yellow inside, easy to peel and done enough but not over-cooked.

Now that you have perfectly made hard-boiled eggs with all yellow insides, because they are not over-cooked, let’s look at some ways to enjoy them.

Make Egg Salad

Pimento Cheese Egg Salad Wraps – Who wouldn’t love egg salad doctored up with pimento cheese. Wrap in lettuce, serve on top of lettuce, or spread on toast.

Pimento Deviled Eggs – Yet another way to mix your yolks with pimento cheese, these made a great snack or a party food.

Egg, Olive and Cheese Egg Salad – This has a special childhood memory for me, as it was on the menu of my favorite soda fountain. We ordered this on toast often!

Loaded Deviled Eggs – Using bacon and cheddar cheese, you will be making an extravagant hard boiled egg, not just for parties, but for a great keto lunch!

Add to Salads

Crab Louie Salad with Remoulade – Make this incredible classic salad and include hard boiled eggs. (To save money, trade out the crab with cooked shrimp). Cut hard boiled eggs in half and serve with salad.

Farmhouse Salad – Bacon, Cheese, Chopped Hard-Boiled Eggs, Tomato on Salad with Ranch.

Nicoise Salad – Hard Boiled Eggs are a must for this classic.

Let me know how YOU use hard boiled eggs. I’d love to hear your ideas.

The post What to do with Hard Boiled Eggs? appeared first on Spinach Tiger.

My only warning about this asparagus quiche recipe is you may not be able to eat just one piece.

Asparagus is a springtime veggie and this could be perfect for your Easter or Mother’s Day brunch.

This is gluten free, paleo and keto friendly. Read my article below to see why it fits all three.

Ingredients for Almond Flour Quiche Crust

• Almond Flour
• Melted Butter
• Egg
• Baking Powder
• Salt
• Herbs (optional)

You will want to Pre-bake your almond flour crust for about 10 minutes. Once your quiche is baked, you will be able to cut it just like a regular crust, but cool it for about 10 minutes first.

As you can tell I used a bottomless quiche pan. I also used some parchment paper on the bottom.

Asparagus Quiche Recipe (Filling)

• Eggs
• Heavy Cream
• Salt, Pepper
• Asparagus
• Manchego or Gruyere or White Cheddar
• Pecorino or Parmesan

More Related Recipes from Spinach Tiger

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Asparagus Quiche

Asparagus Quiche with Almond Flour keto friendly crust.

Course Egg Dish

Cuisine American

Keyword asparagus, quiche

Prep Time 16 minutes minutes

Cook Time 25 minutes minutes

Pre-baked tart crust 10 minutes minutes

Servings 10 servings

Ingredients

Quiche Crust

• 2 cups almond flour
• 3 tablespoons butter
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 tablespoon parsley

Quiche

• 1 pre-baked quiche crust
• 7 eggs
• 1 cup heavy cream
• 1 teaspoon black pepper
• 1 teaspoon garlic or onion powder
• 4 ounces manchego or gruyere or white cheddar
• 1 ounce pecorino
• asparagus

Instructions

• Preheat oven to 350 degrees. The crust will take 10 minutes to pre-bake. The quiche will take about 22 to 23 minutes to bake.

Almond Flour Quiche Crust

• Mix cooled melted butter with egg.
• Mix almond flour, salt and baking powder.
• Add the egg butter mixture until incorporated. Refrigerate 10 minutes.
• Use parchment paper to roll out. Place in bottomless quiche pan. You may have to use your hands to patch the sides
• Bake for ten minutes.

Quiche

• Trim asparagus by cutting off about two inches off bottom.
• Wrap in wet paper towel and microwave for about 3 to 5 minutes until nearly softened. Asparagus will continue to cook in quiche.
• Cut asparagus in small 1-2 inch pieces.
• Mix eggs, heavy cream, salt, pepper, cheese together.
• Pour into pre-baked shell. Bake for 22-25 minutes with just a slight jiggle in the middle.

The post Asparagus Quiche Recipe (Herbed Keto Crust) appeared first on Spinach Tiger.

What is Eggs in Purgatory?

Eggs in purgatory is fried eggs (baked or stove top) nestled in Italian tomato sauce, made a little spicy with red chili flakes, typically served with crusty bread. I made this version stove top and the eggs were perfect.

Shakshuka, a North African dish, on the other hand is typically a sauce of tomatoes, onions, red bell peppers with spices like cumin, coriander, and cumin.

Both dishes are delicious.

Tomato Sauce for Eggs in Purgatory

There is no need to use fresh tomatoes. I prefer a sauce made with a can of San Marzano tomatoes, seasoned with basil, garlic, onion and red pepper flakes. For extra spiciness, I’ll throw in some la bomba sauce from Trader Joe’s (calabrian peppers). The sauce was done in twenty minutes. I also used some fermented chili salt I purchased at the farmer’s market from Ouchander’s.

Pastured Eggs Preferred

If you can, use pastured eggs. I buy my eggs from Hidden Hollow Farms at the Nolensville Farmer’s Market (where I have a vendor stand). I believe pastured eggs are the ethical and healthier choice, aside from so fresh and delicious.

Eggs in Purgatory is an uncomplicated breakfast/lunch or dinner. It’s not a dish we often think of, but is becoming a little more popular in restaurants.

Oven or Stovetop

You could go either way. If you want to put your dish in the oven, bake at 375 F degrees for about 7 minutes. I prefer stovetop. Once you place a lid on the eggs, the tops will steam and cook perfectly.

How to Make Ahead

Make the sauce the night before. It takes about 20 minutes, and once refrigerated gains more flavor. Heat up and then eggs your eggs. Breakfast or brunch is then ready in udner ten minutes.

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More Egg Dishes from Spinach Tiger

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Eggs in Purgatory

Eggs cooked in tomato sauce for a breakfast, brunch or dinner.

Course Entree

Cuisine Italian

Servings 4

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium shallot see notes
• 2 garlic cloves finely chopped
• 1 teaspoon red pepper flakes or chopped hot red chili pepper
• 3 tablespoons chopped parsley
• 1 large can Italian plum tomatoes chopped w juice (I used San Marzano from Fresh Market)
• Sea salt
• Grilled or oven browned slices of bread
• 8 extra large eggs

Instructions

• Saute shallot and garlic in olive oil. Add pepper flakes and parsley.
• Squeeze tomatoes with your hand or chop and put all of this in the pan. Simmer until the juices evaporate and you have a thick chunky sauce
• Add eggs. Make sure you break eggs into small dish, one at a time and then slip into the sauce. You don't want to add a broken egg to this dish.
• For stovetop, put lid on and cook about five minutes. The lid will aid in steaming the tops of the eggs.
• For oven bake, bake at 375 degrees F. and bake for about 7 minutes, until all egg white is cooked.
• Optionally: Grill thick slices of bread in cast iron pan on top of stove that has a little swipe of olive oil or bake in oven to brown.
• Serve immediately.

Notes

Shallots (replace with minced garlic clove and 4 tablespoons of small diced onion).

The post Eggs in Purgatory (Italian Shakshuka) appeared first on Spinach Tiger.

People often ask me why I have the name Spinach Tiger. I’ve shared this before, but I’ll share again how this unusual name came to be. A long time ago, I was having a heated debate on an on-line private forum. One of the guys that usually took my side commented, “she’s a real spinach tiger.” I loved it. While it meant strong, it was also whimsical, and if you knew me in person, you would know how it fits.

Make Spinach Frittata for Dinner

Growing up in an Italian family, we never had frittata except as a side at dinner. It was never served as a breakfast or brunch item. So you can take the liberty of having an easy and affordable dinner. It

Often when I’m not sure what to make for dinner, I make a frittata, a hearty, healthy choice that has very little active cooking time. Served with crusty bread and salad, you have a fantastic meal, but this could also be considered a brunch item or a side dish.

Placing spinach at the top of the frittata makes for a beautiful presentation. Add the spinach to the frittata after the egg mixture is in the pan to get this beautiful look.

I’ve written often about frittatas, because they are the perfect way to use leftovers, are affordable and can become a leftover themselves. Easy to heat up, great for sandwiches, or even a side dish.

I wrote an article Everything You Ever Wanted to Know About Frittatas here. It’s worth a read, if you haven’t mastered the frittata. There is also a link there to 15 frittatas.

Stovetop or Oven Baked Spinach Frittata

I grew up making frittatas on top of the stove, which takes a little practice, but you can bake your frittata in the oven. However, I like to start my frittata on the stove and then finish in the oven. This will cut down cooking time and I give you both options in the recipe.

Why Use Manchego Cheese?

Manchego Cheese is a Spanish sheep’s cheese with a nutty taste. People that can’t eat cow’s milk cheese can often eat sheep’s cheese. It’s one of my favorite for snacking too. You can switch out the cheese for swiss or cheddar or even add dollops of ricotta.

Why Cauliflower in a Frittata?

Instead of potatoes, I used left over cauliflower as a low-carb option. It’s a great substitute and added some heft.

More Frittatas from Spinach Tiger

• Yellow Squash Bacon Frittata Stovetop or Baked
• Brussels Sprouts Frittata with Arugula, Purple Potatoes, Manchego
• Sheet Pan Frittata
• Shredded Sweet Potato Frittata for One
• Asparagus Ricotta Frittata
• Italian Sausage RIcotta Spinach Frittata
• Sweet Potato, Sage Sausage Frittata

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Spinach Manchego Frittata Recipe, Paleo Friendly

Oven baked spinach manchego frittata

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 eggs well beaten
• 2 tablespoons olive oil
• 2 cups baby spinach washed, dried
• 1 cup Manchego Cheese shredded (can use white cheddar)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup cauliflower optional (can use potatoes)

Instructions

• Preheat oven to 375 degrees F.
• Heat oil in a 10-inch non-stick pan.
• Cut cauliflower into bite-sized pieces and cook for about five minutes, before adding any other ingredients.
• Beat eggs well.
• Season eggs with salt and pepper. Add in cheese.
• Add eggs to pan.
• Add spinach evenly. Push spinach down into egg mixture.
• Option 1: Use a spatula to bring from egg mixture from the edge of pan and allow It to run underneath. Once most of the liquid mixture is used, place I oven.

  Option 2: You can put frittata directly into oven. It will take a little longer to bake. (30 to 40 minutes). Check at 25 minutes.
• Bake for 15 to 20 minutes until top is done.
• Serve hot or at room temperature.

The post Spinach Frittata with Manchego appeared first on Spinach Tiger.

Frittatas are a very common dish in America right now, but not so much when I was growing up, except at our house. Frittata was a staple, but not served at breakfast. It was always a side dish at a dinner, cut into wedges, and as leftovers served in crusty bread for lunch the next day. The other unusual thing about our family’s frittata is that it was always made on top of the stove.

I remember my first time making a frittata stovetop, being proud that I was able to turn it over onto a plate and slide it back in to finish it. If you don’t feel like turning on the oven, you can give it a try. Or you can stick it in the oven.

Stove Top Frittata

This frittata was made on top of the stove. Just make sure to use pot mitts. Turn over onto plate and slide back in. Once you make a few of these stove top, you’ll have it down to a science.

Variations for Frittata

Frittatas are the best way to use any kind of leftovers. You can make this same frittata with zucchini instead of yellow squash, and add in other veggies such as peppers or potatoes. Make sure whatever you decide to add in is cooked first.

More Frittatas from Spinach Tiger

• Frittata with Brussels and Purple Potato
• Everything you need to know about frittatas
• Frittata with Potatoes, Manchego, Arugula
• Sheet Pan Frittata with Sweet Potatoes
• Spaghetti Broccoli Frittata
• Sausage Ricotta Frittata
• Sweet Potato Frittata

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Yellow Squash Bacon Fritatta

Stove top or oven baked yellow squash, pecorino and bacon make a great savory frittata.

Course Egg Dish

Cuisine Italian

Keyword bacon, frittata, yellow squash

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

Stove Top Frittata

• 4 slices bacon
• 2 cups yellow squash sliced thinly
• 9 eggs
• 2 tablespoons olive oil
• 2 tablespoon pecorino romano or parmesan
• parsley for garnish

Instructions

Stove Top Frittata

• Cut bacon into lardons, crosswise and fry until crispy.
• Remove bacon pieces to paper towels. Keep bacon grease.
• Slice squash crosswise and fry in bacon grease. Remove to bowl.
• In non-stick 9-10 inch frying pan, heat olive oil in medium heat.
• Beat eggs well. Add salt, pepper and 1 tablespoon of pecorino cheese.
• Add bacon and squash to pan. Pour in beaten eggs.
• Using a spatula, go around the sides, lifting the frittata and allow eggs to run under. Once there is no longer any liquid to run, get your plate and pot mitts and turn over, slide back in. Cook for 5 to 7 more minutes or until no liquid comes out of the frittata. Allow to cool for 10 minutes. Slice in wedges to serve.
• Refrigerate left overs. You can reheat in microwave, stove top, or oven.

Bake In Oven

• You can take your frittata straight to oven at 400 degrees F. for about 20 minutes or until you no longer see liquid egg. Make sure to grease your frying pan well, so it doesn't stick.

The post Yellow Squash Bacon Frittata Stovetop or Baked appeared first on Spinach Tiger.

This is naturally low carb, gluten free and keto friendly.

This sound fancy and it’s bit of a dress up salad, but this class frisee salad is bistro salad and easy to make at home. This salad works because it has texture, a bit of sweet, bitter, creamy, crunchy and salty.

It’s very typical to see a frisée salad with lardons and poached eggs on the menu in a French bistro.

What are Lardons?

A lardon, is a small strip or cube of fatty bacon. Cut thick bacon in half inch pieces crosswise. Fry them after cutting them. Drain on paper towels.

How to Make Red Wine Shallot Vinaigrette

When you make a vinaigrette, it’s important to make it sharp enough to bring brightness and enough acid to the salad. Taste a small amount with a spoon, but keep it mind it will be assimilated into the rest of the ingredients. Take a small pice of lettuce and dip it into your red wine shallot vinaigrette and use a little salt to taste. Always mix your mustard and acids first and slow add the oil. You can also shake all of this in a jar.

• 1 tablespoon dijon mustard
• 2 tablespoons minced shallots
• 1/4 red wine vinegar
• juice of 1/2 lemon
• 1/2 to 3/4 cups extra virgin olive oil
• sea salt
• pepper

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More Salads from Spinach Tiger

• Summer Salad with Blackberry, Corn, Vinaigrette
• Brussels Sprouts Salad
• Blackberry Honey Baked Goat Cheese Salad
• Wedge Salad

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Frisee Salad with Poached Egg, Red Wine Shallot Vinaigrette

Classic French Frisee Salad as Starter or Light Dinner

Course Salad and Salad Dressing

Cuisine French

Keyword Frisee, Poached Eggs

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 head Friseé
• 2 Poached Eggs
• 3 pieces thick bacon
• Red Wine Vinaigrette

Red Wine Vinaigrette

• 1 tablespoon dijon mustard
• 2 tablespoons minced shallots
• 1/4 cup red wine vinegar
• 1/2 lemon (juice)
• 1/2 cup extra virgin olive oil could add 1/4 cup more if needed
• salt, pepper to season

Instructions

• Cut bacon (lardons) Into half inch pieces. Fry and drain on paper towels.
• Prepare Vinaigrette
• Arrange Frisee in bowl.
• Toss with Vinaigrette, just enough until wet. Don't over do it.
• Add Poached Eggs.

Red Wine Shallot Vinaigrette

• Mix mustard with vinegar, shallots, lemon juice.
• Slowly add in oil.

Notes

Vinegar: You can use champagne or sherry vinegar in place of red wine vinegar. Don’t use apple cider or balsamic for this recipe.

The post Friseé Salad with Poached Egg, Red Wine Shallot Vinaigrette appeared first on Spinach Tiger.