Lunch: Bacon Frisée Salad

These appetizers are like a full breakfast condensed down to a few little bites — fresh greens, eggs, salty bacon, and a tangy mustard dressing are a perfect combination.

This recipe includes superfoods such as:

Lemon, Spinach

Health benefits of Bacon Frisée Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

8 slice bacon
1 shallot
2 c. water
1 tbsp. water
2 tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 tsp. red wine vinegar
salt
Pepper
1/4 c. Extra virgin olive oil
12 large eggs
12 oz. baby spinach
2 head frisée

Instructions

Preheat oven to 425 degrees F. Grease 12-cup muffin pan; set aside. Arrange bacon on 18-inch by 12-inch jelly-roll pan, roast 5 minutes. Add shallot to pan; roast 5 minutes or until bacon is crisp.
Meanwhile, in 1-quart saucepan, heat 2 cups water to boiling. Drain bacon on paper towels. Let cool slightly, then crumble.
In blender, puree shallot, lemon juice, Dijon, vinegar, 1 tablespoon water, and 1/4 teaspoon each salt and freshly ground black pepper. With blender running, drizzle in oil.
To each cup of prepared muffin pan, add 2 tablespoons boiling water. Crack 1 egg into each cup. Add enough boiling water to cover eggs. Bake 7 minutes or until whites are set and yolks begin to thicken.
While eggs bake, in bowl, toss spinach, frisée, bacon, and dressing until mixed. Divide among 12 plates.
Run thin-bladed knife around edges of eggs. With slotted spoon, lift out each egg; quickly drain, still in spoon, on paper towel, then place on greens. Serve hot.

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