Salad Lyonnaise

1. 1

   Tear frisee into bite-size pieces and place in a wide salad bowl.

2. 2

   Tear bread into 1/2-inch chunks and scatter over the greens.

3. 3

   Put bacon in a 10- to 12-inch nonstick frying pan over medium heat and stir often until browned and crisp, 10 to 12 minutes. With a slotted spoon, transfer to towels to drain.

4. 4

   Break eggs into drippings in pan, and when whites are firm on the bottom, slide a spatula under each egg and, if desired, carefully turn over. Cook until whites are no longer clear, about 1 minute total. With spatula, transfer eggs to a plate (place side by side); keep warm.

5. 5

   Quickly discard all but 2 tablespoons fat from pan. Turn heat to high, add vinegar and mustard, and whisk until mixture boils.

6. 6

   Pour hot dressing over frisee and bread, add bacon, and mix. Spoon into wide bowls and top each serving with a hot egg. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.