Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra-virgin olive oil; (extra if needed)
  • 3- ounces (85 g) crusty sourdough bread, (torn into bite-sized pieces)
  • Kosher salt
  • Freshly ground black pepper
  • 8 slices meaty bacon, (cut crosswise into ½-inch (12 mm) pieces)
  • ¼ cup (16 g) chopped scallions, (green parts only)
  • ¼ cup (60 ml) red wine vinegar
  • 1 large head frisée; cored, (washed, dried and torn to yield about 8 cups of bite-sized pieces)
  • 4 large eggs

Instruction

  • Heat olive oil over medium heat in a skillet until shimmering and add torn bread. Season with salt and pepper and toss around until sourdough is light golden brown. Remove and set aside. No need to clean out skillet. Cook bacon in same skillet until beginning to crisp, moving the pieces around often to cook evenly. Add scallion greens and keep sautéing bacon and scallions until bacon is crisp and scallions are softened. You want about 2 tablespoons of fat left in the pan. Discard any excess, or add additional olive oil if needed. Add vinegar to pan and simmer briefly, maybe 15 to 30 seconds, tossing bacon and a scallion greens around with the vinegar, scraping up any crusty bits. Set aside; keep warm.
  • Meanwhile place frisée in mixing bowl.
  • Also meanwhile poach your eggs. Place a fine-meshed strainer over a bowl and crack one egg into strainer. Some liquidy egg white might drip into the bowl (this is a discard bowl); the liquidy egg white is the part you want to get rid of as it makes raggedy-edged poached eggs. Take the egg in the strainer and carefully transfer it to another clean bowl. Repeat with additional eggs allowing any liquidy egg white drip into that discard bowl. Place all the drained eggs into clean bowl with the first egg.
  • Bring a wide skillet of salted water to a high boil (wide enough to accommodate 4 eggs separate from one another), then turn heat to lowest setting. Take the bowl with the eggs and begin to tip it so that the lip of the bowl holding the eggs dips into the water – slip one egg out into water. Moving quickly, lift bowl up, move to another area of the saucepan and release second egg into the boiling water away from the first; repeat with remaining eggs. Turn water off and let then sit for 3 minutes.
  • While eggs are sitting, reheat bacon vinaigrette if necessary and pour over frisée and toss well. Divide salad on plates. Scatter croutons on top. Remove eggs from water with a wide slotted spoon, dab on a paper towel briefly to sop up any extra water and gently place an egg on each salad. Serve immediately. Offer kosher salt and a peppermill at the table.