Kale Salad w/ Apple, Bacon & Frank's Crispy Egg

What's the big deal about a super crispy fried egg and a fluffy souffle like white?
Try it and you'll see.

Smitten Kitchen posted Frank Prisinzano's recipe for his fried egg, and I knew I had to try it.

I'm already a fan of his lower east side restaurants L'il Frankies and Sauce, and I follow the guy on instagram, so why not?

The first time I made the egg and posted it on instagram on this salad, he personally wrote on my instagram page "NOT HOT ENOUGH! MAKE THE PAN SMOKE!".

So, I listened.

The second time I made it, it was perfection.
See, I do know how to listen.

Here, I used my baby kale in the garden and some local farm bacon. No real dressing needed, because the runny egg mixes everything up with the Parmigiano cheese.

Good stuff.

Kale Salad w/ Apples, Bacon & Crispy Egg:

Mix together kale (I massaged mine to break it down), with some sliced apple, crispy bacon pieces and some shaved Parmigiano Reggiano cheese.

Squeeze fresh lemon juice and a drizzle of olive oil over the bowl and set aside.

Prepare the egg: (here is Frank's video on instagram)

Get your pan as hot as you can and then add in the olive oil. You want the pan to smoke! (disconnect smoke alarm).

Drop the egg in and watch it spatter at you. Sprinkle w/ salt & pepper and dried herbs.
The white should souffle around the yolk. The bottom should be nice and crispy.

Lift out with a fish spatula and place on top of the salad.

Break yolk. Serve and eat immediately.

My kind of lunch.


Veena said…
Stacey, looks delish but I wanted to know what type of fritters you had in the third photo?
Stacey Snacks said…
They are the caulifllower fritters from yesterday's post! So delicious!

Bebe said…
My late Mother always did her egg like this, but in hot bacon fat. Before PC. Deliciousness was not yet forbidden.
Lisa Lee said…
what a gorgeous egg! I saw that on Smitten Kitchen. why don't I do my eggs like that? going to try it now!
looks amazing with the kale salad too.
Anonymous said…
I am afraid of eggs, yet I want to eat both your, and Frank's, Crispy Egg + your Moroccan Deviled Egg for lunch. Please explain.
Anonymous said…
Ooohhh...these eggs looks so good - I'm going to have to try them soon. Not, however, looking forward to cleaning up my stove afterwards.....maybe if I cook them in a flat bottom wok?

I'm gonna check this out on smitten kitchen, too - I ping pong between your blogs! (Have you tried her swiss chard and sweet potato gratin? It is one of my all time favorites....think you mentioned having a good one at a cafe in Paris once and I immediately recalled hers.)
Anonymous said…
Just wanted to let you know that I made these eggs for lunch today - I did, indeed, use a special pan - I have a miu flat bottomed deep fry pan that I thought would contain the splatter. It worked very well - there's enough room at the bottom for 2- 3 eggs. I broke mine into a measuring cup, heated the pan up, tossed in some butter and then quickly added the eggs before the butter browned. I know the recipe calls for olive oil...but butter and eggs...ya know? My eggs were perfect! The white fluffed up and cooked through and the yolks were just a bit creamy on the bottom and the rest was golden lava - really, really good. I think next time (dinner?) I'll try them with olive oil and/or a mixture of olive oil and butter and then I'll pour a little melted butter over the tops of them midway.....then next time eggs florentine...and next time your salad...and next time....and next time....