Frisee with Lardons and Poached Eggs

1. 1

   Bring a large, deep skillet of water to a boil.

2. 2

   Reduce to a simmer; add the white vinegar.

3. 3

   Fill a saucepan with warm water; set aside.

4. 4

   Break an egg into a small bowl; holding the bowl just over the vinegar water, gently slide the egg into the water.

5. 5

   Repeat with the remaining eggs.

6. 6

   Poach about 2 minutes (longer for firm yolks).

7. 7

   Use a slotted spoon to transfer the eggs to the pan of warm water.

8. 8

   Place the frisee in a large bowl; set aside.

9. 9

   Cook the bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes.

10. 10

    Add the shallot; cook 1 minute.

11. 11

    Add the red-wine vinegar; bring to a boil, swirling to combine.

12. 12

    Pour over the frisee.

13. 13

    Season with salt and pepper; toss to coat evenly.

14. 14

    Divide among 4 plates.

15. 15

    Drain the eggs, and top each salad with one.

16. 16

    Sprinkle the eggs with salt and pepper.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.