Deep Fried Bacon And Eggs With Lemon Egg Vinaigrette
Ingredients
- 6 slices bacon
- Olive oil cooking spray
- 1 Tbs. chopped fresh flat-leaf parsley
- 4 extra-large eggs
- Kosher salt
- 3 extra-large eggs
- 3/4 cup extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 1-1/2 tsp. finely grated lemon zest
- 1 anchovy fillet, finely chopped
- 2 English muffins, split in half
- 2-1/4 oz. (1/2 cup) all-purpose flour
- 2 extra-large eggs
- Vegetable oil, for frying
- 1 small head frisée (about 5 oz.), torn into bite-size pieces (about 5 cups)
Instructions
Deep-Fried Bacon And Eggs With Lemon-Egg Vinaigrette serves 12 original recipe by The Bitten Word.
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