6 Reasons to Eat Brunch at Home

Healthy Frisee Salad Salad might not be the most indulgent brunch option, but this recipe from Boome is packed with flavor thanks to the pancetta (which is lower in fat than traditional bacon, but has more flavor), Dijon mustard, and red wine vinegar.

Directions:
1. Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
2. Put the sliced pancetta and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the pancetta is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
3. Put the frisee and spinach into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

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