Recipe for Fried Abbey Egg Salad with Frisee, Pickled Beets and .... 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl extra virgin olive oil
4 x Mepkin Abbey eggs or other extra-large eggs
1 lb frisee
6 slc bacon fried until crisp crumbled and kept warm
1/2 cup pickled beets diced in small cubes
----------------- For the sherry vinaigrette ----------------
9 tbl sherry vinegar
1 x shallot minced
1 tbl Dijon mustard
1 tbl sugar
Salt and freshly milled black pepper to taste
Instructions:
Instructions: In a nonstick or well-seasoned cast-iron skillet, heat olive oil over medium high heat. Fry eggs sunny-side up until center of yolk is set, about 2 minutes. Remove to a plate and keep warm.

Toss frisee to coat with vinaigrette and divide among four salad plates. Sprinkle with crumbled bacon and beets. Place an egg atop each salad and serve.

To make vinaigrette: Whisk together all ingredients except olive oil. Drizzle oil in slowly until incorporated.

Full Title: Fried Abbey Egg Salad with Frisee, Pickled Beets and Sherry Vinaigrette

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