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Frisee and crispy egg salad

(Necee Regis for The Boston Globe)
March 17, 2010

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Serves 2 Pichet takes a simple frisee salad with bacon and poached egg, and elevates it to the sublime by wrapping the partially cooked egg in a jamón serrano and bread crumb crust, and deep frying it. The crust puffs up in the hot oil, and the yolk remains runny. In this recipe, we substituted the more available prosciutto for ... (Full article: 313 words)

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