Frisée and Wild Mushroom Salad with Poached Egg

Ingredients

• 6 servings coarse kosher salt 
• 6 large eggs 
• 9 ounces frisée 
• 3 tablespoons juice of lemon fresh divided
• 1.5 pounds mushrooms wild assorted sliced (such as chanterelles, morels, oyster, and crimini)
• 6 tablespoons olive oil extra-virgin divided
• 2 bunches breakfast radishes french trimmed thinly sliced

Equipment

• bowl
• frying pan
• oven
• whisk
• slotted spoon

Directions

1. Preheat oven to 375°F.
2. Place mushroomsin large bowl. Toss with 4 tablespoonsoil. Scatter mushrooms on rimmed bakingsheet.
3. Sprinkle with coarse salt and pepper.Roast until tender, stirring occasionally, 25to 30 minutes. Cool up to 2 hours.
4. Place large bowl of cool water nearstovetop.
5. Pour additional water into largeskillet to reach depth of 2 inches.
6. Add1 tablespoon lemon juice and generoussprinkling of coarse salt to skillet. Bringwater to simmer over medium heat. Crackeggs, 1 at a time, into water (whites mayspread). Simmer until whites are cookedthrough and yolks are still soft, occasionallyspooning water over, about 3 minutes.
7. Using slotted spoon, transfer eggsto bowl of cool water. Reserve skilletwith poaching water. DO AHEAD: Can bemade 2 hours ahead.
8. Let stand at roomtemperature. Bring reserved skillet of waterto simmer. Rewarm eggs 1 minute.
9. Whisk remaining 2 tablespoons oil and2 tablespoons lemon juice in another largebowl to blend. Season dressing to taste withcoarse salt and pepper.
10. Add frisée, radishes,and mushrooms and toss to coat. Dividesalad among plates. Top each salad withpoached egg and serve.
11. Per serving: 240.7 kcal calories,
12. 2 % calories from fat, 19.8 g fat,
13. 7 g saturated fat,
14. 0 mg cholesterol,
15. 0 g carbohydrates,
16. 5 g total sugars,
17. 3 g net carbohydrates,
18. Bon Appétit