Frisee Salad with Egg and Bacon

1. 1

   In a medium skillet over medium heat, saute the bacon until crisp.

2. 2

   Use a slotted spoon to transfer the bacon to a paper towel-lined plate.

3. 3

   Turn the heat off and whisk the shallots into the bacon grease.

4. 4

   There should be about 1/4 cup of bacon grease; if it's shy of that amount, add some extra-virgin olive oil.

5. 5

   In a small bowl, whisk the vinegar and Dijon until emulsified.

6. 6

   Add in the bacon grease mixture and whisk.

7. 7

   Whisk in the salt and pepper.

8. 8

   To poach the eggs: Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add a little vinegar if using.

9. 9

   Crack the eggs, slipping them gently into the water one at a time, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.

10. 10

    Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.

11. 11

    In a large salad bowl, toss the frisee with the dressing and bacon.

12. 12

    Divide the lettuce among 4 serving bowls and top each with an egg and a sprinkle of chives.

* Per serving · 4 servings · Values may vary.