French Frisée Salad with Bacon and Poached Eggs
- 4 (1-ounce) slices rye bread, cut into 1/2-inch cubes
- 6 slices applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces $
- 1/3 cup white wine vinegar
- 1 tablespoon chopped fresh tarragon
- 3 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper $
- 1 head frisée, torn (about 8 ounces)
- 1 tablespoon white vinegar
- 4 large eggs $
- Cracked black pepper (optional) $
Adapted from myrecipes.com
1. Preheat oven to 400°.
2. Arrange bread in a single layer on a baking sheet; bake at 400° for 20 minutes or until toasted, turning once. Cool.
3. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings; set bacon aside. Combine 1 tablespoon drippings, white wine vinegar, and next 4 ingredients (through ground pepper) in a large bowl, stirring with a whisk. Add croutons, bacon, and frisée, tossing to coat. Place 2 cups salad mixture on each of 4 plates.
4. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add white vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; top each serving with 1 poached egg. Sprinkle with cracked pepper, if desired.