Frisee Salad with Poached Eggs

1. 1

   Preheat oven to 350F.

2. 2

   Spread 3 tablespoons of oil with a brush on both sides of bread and season with salt and pepper.

3. 3

   Cut each slice into cubes and bake croutons on a baking sheet in middle of oven until golden brown, about 10 minutes.

4. 4

   In a saucepan boil salt pork in cold water to cover for 2 minutes and drain in a colander.

5. 5

   Rinse salt pork under cold water and pat dry with paper towels.

6. 6

   Heat remaining 1 tablespoon oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, until browned.

7. 7

   Remove salt pork with a slotted spoon and drain on paper towels.

8. 8

   Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste until dressing is combined well.

9. 9

   Fill a wide skillet with 2 inches water and add distilled vinegar.

10. 10

    Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer.

11. 11

    Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water.

12. 12

    As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes.

13. 13

    Drain eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites.

14. 14

    In a large bowl toss together frisee, dressing, salt pork, and croutons.

15. 15

    Divide salad among 6 plates and top with poached eggs.

* Per serving · 4 servings · Values may vary.