Dinner Tonight: Frisée Aux Lardons Recipe

1. 1

   Bring a saucepan or pot of water to a gentle simmer with the white vinegar-it should be barely bubbling. Crack the eggs (one at a time) into a ladle or small bowl, then lower or slip them into the water in one quick motion. Gently guide the eggs back into a compact shape if the whites spread out too much. Cook until the whites are completely set, 3-5 minutes.

2. 2

   In the meantime, fry the bacon over medium-high heat in a skillet until browned and rendered, about 3-4 minutes, then ad the shallots for an additional minute. Remove from the heat, add the red wine vinegar, and stir well to incorporate,

3. 3

   Toss the frisee in the dressing until well-coated, then season with salt and pepper. Plate, and top each salad with a poached egg. Finish with extra pepper.

* Per serving · 4 servings · Values may vary.

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