Schlafly Tap Room's Poached egg salad

Schlafly Tap Room's Poached egg salad
the tap room's poached egg salad photo by carmen troesser

When Andy White took over the kitchen at The Tap Room last fall, his goal was to give the menu a shot in the arm. He’s done just that, and now old beer hall favorites mingle comfortably with bistro fare like the Poached Egg Salad, White’s twist on the age-old Frisée aux Lardons, where salty lardons, briny pickled onions, kicky cracked-mustard vinaigrette and rich egg yolk combine with crunchy frisée for a taste of spring. – Katie O’Connor


For the salad
1 tsp. Dijon mustard
1 tsp. grain mustard
½ tsp. dry mustard
1 Tbsp. white balsamic vinegar
1 Tbsp. champagne vinegar
1 shallot, diced
4 small red potatoes, boiled and quartered
4 oz. pancetta, diced
¼ cup olive oil
Pinch sugar
Salt and pepper
2 small handfuls clean frisée
½ cup pickled red onion (recipe follows)
1 Tbsp. white vinegar (for poaching)
2 eggs

For the pickled red onions
3 cups red wine vinegar
2 cups red wine
2 cups water
½ cup red port
½ cup sugar
1 Tbsp. salt
¼ cup pickling spice
2 red onions, peeled and sliced thin


For the salad
• Combine the mustards, balsamic and champagne vinegars, and shallot in a bowl and let stand for 30 minutes.

• Boil the potatoes, unpeeled, until they are just tender, about 15 minutes. Drain and let cool, then quarter the potatoes.

• In a medium skillet over moderate heat, cook the pancetta until brown and crisp; drain on a paper towel.

• Slowly whisk the olive oil into the mustard mixture. Adjust the seasoning to taste with sugar, salt and pepper.

• Place the frisée, potatoes, pancetta and pickled onion in a small mixing bowl. Dress with the cracked mustard vinaigrette, toss and portion the salad onto room-temperature plates.

• Poach the eggs until the whites are just set but the yolks are still runny, 1 to 3 minutes. Place one on top of each salad.

• Season with salt and pepper, and serve.

For the pickled red onions
• Combine all the ingredients except the onions in a pot and bring to a boil. Turn off the heat and let steep for 1 hour.
• Place the sliced onions in a large bowl. Strain the pickling liquid over the onions.
• Return the onions and liquid to the pot and simmer for 10 minutes. Remove from the heat and cover with a clean cloth or a plate. Allow to cool to room temperature, then refrigerate.
• The onions will be ready to use in three days.

Tags : Eggs , Potatoes , Pancetta