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1
In a large, deep saute pan bring 2 1/2-inches of water to a boil.
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2
When the water comes to a boil, lower the heat to a bare simmer.
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3
There should only be small, infrequent bubbles on the surface.
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4
Add 1/4 cup vinegar and some salt to the water.
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5
Crack 1 egg into a small bowl, making sure the yolk remains unbroken.
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6
Gently slip the egg into the simmering water, using a spoon to make sure the egg is completely covered.
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7
Repeat with the remaining eggs.
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8
Cook to desired degree of doneness, 3 to 5 minutes.
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9
When the eggs are done, remove from the water with a slotted spoon.
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10
Place on clean paper towels or kitchen towel to drain.
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11
Set aside.
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12
In a small saute pan, cook the bacon until browned and crisp.
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13
Remove all but 2 tablespoons of the fat.
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14
Add the remaining 1/2 cup of white wine vinegar and stir, scraping up any browned bits on the bottom of the pan with a wooden spoon.
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15
Cook until the vinegar is reduced by half.
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16
Add the sugar and cook until it is dissolved.
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17
Season with salt and pepper.
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18
Pour half of the bacon dressing over the frisee and toss with croutons.
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19
Divide the salad among 6 plates.
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20
Top each portion with a poached egg and a drizzle of the remaining dressing.
