Ingredients

The following ingredients have 4 Servings
  • 1/2 pound bacon ((thick cut, diced))
  • 1 small shallot ((finely diced))
  • 2 tablespoons sherry vinegar ((or red wine))
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra virgin olive oil ((may not need))
  • salt ((to taste))
  • pepper ((to taste))
  • 4 eggs
  • 8 cups frisée lettuce ((or endive or spring mix))

Instruction

  • Cook the bacon in a medium skillet over medium heat until just done. Remove with a slotted spoon to a paper-towel lined plate and set aside. Reserve all of the bacon grease in the pan.
  • Add the shallot to the pan with the bacon grease and cook until softened, about 2-3 minutes, stirring often.
  • Transfer the bacon grease and shallot to a small bowl along with the vinegar and Dijon mustard. If there is 2-3 tablespoons of bacon grease, you may not need extra oil. If there is not, whisk the ingredients in the bowl while slowly drizzling up to 2 tablespoons of olive oil into it until emulsified and well blended. Season with salt and pepper to taste.
  • Bring a pot of water and 1 tablespoon of vinegar, if desired, to a gentle boil. Crack an egg into a small bowl and carefully slide it into the water. Cover and remove from the heat. Cook for 3-4 minutes. Remove with a slotted spoon and pat dry with paper towels.
  • Toss the frisée lettuce with the bacon and the dressing. Divide between 4 bowls and top each with a poached egg.