Bacon and Egg Salad

1. 1

   Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain.

2. 2

   Add the shallots to the pan and cook until softened, 2 to 3 minutes.

3. 3

   Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.

4. 4

   In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer.

5. 5

   Crack the eggs, 1 at a time, and gently slip them it into the water.

6. 6

   Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.

7. 7

   Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat.

8. 8

   Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.