Ingredients
The following ingredients have 4 Servings
- 4 eggs (see note)
- 2 cups (loosely packed) frisée
- 2 witlof, leaves separated
- ½ cup coarsely torn flat-leaf parsley
- ¼ cup finely chopped chives, plus extra to serve
- 80 ml olive oil (1/3 cup)
- 300 gm piece of bacon, cut into lardons
- 1 garlic clove, bruised
- 2 tbsp white wine vinegar
- 40 gm butter, coarsely chopped
- 1 tbsp olive oil
- 12 baguette slices, cut 1cm thick
Instruction
- Poach eggs in a saucepan of simmering salted water until cooked to your liking (3-4 minutes for soft yolks), drain, keep warm.
- Meanwhile, for croûtons, heat butter and oil in a frying pan over medium-high heat until butter foams, then cook bread, in batches, turning once, until golden (1-2 minutes each side). Drain on absorbent paper, then when cool enough to handle, break into rough pieces and place in a large bowl with frisée, witlof, parsley and chives. Set aside.
- Meanwhile, heat 1 tbsp oil in a frying pan over medium-high heat, add bacon and garlic, sauté until crisp (3-4 minutes). Transfer with a slotted spoon to frisée mixture (discard garlic).
- Add remaining oil and vinegar to the pan, mix to combine, season to taste and remove from heat. Drizzle over salad, toss lightly to combine, divide among serving plates and serve topped with a poached egg.
