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Warm Escarole, Egg and Bacon Salad

This is a classic French bistro dish, perfect for brunch. The eggs are poached until the whites are firm. The yolks are just barely cooked so that, when broken, they run over the escarole leaves and combine with the vinaigrette. Frisee, the curly-leafed relative of escarole, may be substituted for the escarole. Or you can use a mixture of the two. For a bit of spice, add some arugula.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Warm Escarole, Egg and Bacon Salad
Review 1 for Warm Escarole, Egg and Bacon Salad
5 out of 5
5 out of 5
Monarch Beach, CA
April 28, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Excellent & easy
April 28, 2014
I substituted red leaf lettuce for the escarole. This was a wonderful wholesome meal. Great for lunch or dinner. Easy to make with items on hand.
Pros: Yield, Quick, Good Value, Easy, Kid-Friendly, Healthy, Appearance, Adaptable, Impressive, Will Make Again