Frisée aux Lardons à la Breakfast Sandwich

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Okay, so I love a oozing, drippy breakfast sandwich.  100% totally, hand it over.  But sometimes, I don’t love how greasy they are and how heavy my body feels afterwards.

I also love a Frisée aux Lardons salad; the quintessential French bistro salad with bacon, a super sharp, warm vinaigrette made out of the bacon fat poured over bitter frisée to slightly wilt it, topped with a poached egg.  Heaven on a plate.  Funnily enough, I never had this once in France.  What the what?! I must not have been eating at the right places.

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Frisée aux Lardons Breakfast Sandwich.jpg

Anyway, somewhere in my brain, the thought of combining the two happened and oh am I so glad it did.  It’s actually the perfect pairing because (although) the sandwich has bacon AND a resulting bacon fat vinaigrette AND a fried egg, it somehow skirts heavy and skips on over to feeling light while having all the necessary filling and satisfying components of any other breakfast sandwich.  Basically, it’s a whole salad piled on a roll (look Mom, I’m eating a salad!).

I used Smitten Kitchen‘s general vinaigrette recipe because, like the culinary genius she is, Deb already came up with this combination.  Mine has a goat cheese butter, piles of frisée in a bacon fat vinaigrette, bacon slices and a perfectly fried egg all on top of a toasted ciabatta roll.  The French will probably cringe at this, but I’m not sorry.

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Frisée aux Lardons à la Breakfast Sandwich

  • Author: Amanda
  • Yield: 2 servings
  • Category: Breakfast, Sandwiches


The perfect breakfast sandwich: toasted ciabatta rolls layered with goat cheese butter, piles of frisée in a bacon fat vinaigrette, bacon slices and a perfectly fried egg all on top!



  • 2 tablespoons butter, at room temperature
  • 4 ounces goat cheese, at room temperature 


  • 2 ciabatta rolls, halved
  • 1 small head frisée, core removed, chopped into bite-sized pieces and thoroughly rinsed and dried
  • 4 slices bacon, halved and cooked until crisp (reserve skillet and fat)
  • 2 large eggs
  • 1 tablespoon butter
  • Chopped fresh chives


  • Reserved bacon fat
  • Half of a small shallot, finely minced
  • 1 teaspoon Dijon mustard
  • 1 generous tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed.  Set aside.
  2. Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides. 
  3. Heat the reserved bacon fat over medium heat until hot.  Add the shallot and a pinch of salt; sauté until slightly softened, about 2 minutes. Whisk in the red wine vinegar and Dijon mustard.  Remove from the heat and season to taste with salt and pepper.  Add to the frisée, tossing to coat.
  4. In a large nonstick skillet with a lid, heat the butter over medium heat until melted.  Add the eggs and season with salt and pepper; cover and cook until the whites are set and the yolk is still runny, about 3 minutes.   
  5. Place the dressed frisée on the bottom half of the ciabatta rolls.  Add the bacon slices on top.  Place a fried egg on each sandwich and sprinkle with chives.  


Inspiration: Fried Egg Sandwich with Bacon and Blue Cheese on

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