Frisée Salad with Poached Eggs and Bacon

By tulawdog

Ingredients

• 5 1⁄2" -thick slices Home-Cured Bacon, sliced
• crosswise into 1⁄2" -wide strips
• 1 tbsp. white wine vinegar
• 4 large eggs
• 1 tbsp. finely chopped shallots
• 1 tbsp. fresh lemon juice
• 2 tsp. dijon mustard
• 2 tbsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper,
• to taste
• 1 ⁄2 lb. frisée greens, torn into medium-size
• pieces

Preparation

Step 1

1. Combine bacon and 1 cup water in a 12" skillet over medium-high heat. Cook, stirring, until water evaporates and bacon crisps, 30–40 minutes. Using a slotted spoon, transfer bacon to a plate. Reserve fat in skillet.

2. Prepare eggs for poaching: Bring a 4-quart saucepan of water to a boil; add vinegar; reduce heat to medium-low. Crack each egg into its own ramekin and set aside. (Don't cook the eggs yet.)

3. In a medium bowl, whisk together shallots, lemon juice, mustard, and 3 tbsp. reserved bacon fat. While whisking, slowly drizzle in the olive oil to make a smooth vinaigrette. Season with salt and pepper. In a large bowl, toss frisée with vinaigrette. Divide frisée and bacon between 4 plates.

4. In the saucepan, swirl simmering water with a spoon to create a whirlpool effect. Slide 2 eggs into water; cook until just firm, about 2 minutes. Using a slotted spoon, top first 2 salads with 1 egg apiece; repeat with remaining eggs. Season salads with salt and pepper. Serve immediately.