Ingredients

1 baguette, thinly sliced on the bias in 1/2-inch pieces
9 tablespoons olive oil
1/2 pound sliced Comte cheese
1 pound lardons, cut into pieces
2 finely chopped shallots
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
Salt and freshly ground black pepper
4 tablespoons butter
6 large eggs
6 heads frisee, washed and dried

Instructions

Preheat the oven to 400 degrees F.

Drizzle baguette slices with 2 tablespoons olive oil and top with each slice with some Comte cheese. Place

into oven for 10 minutes or until cheese is melted and brown.

In a medium saute pan over medium-high heat, add 1 tablespoon olive oil and lardons. Render lardons until
crispy and caramelized.

While lardons are rendering, make the vinaigrette. In a small bowl, combine the shallots and mustard. Whisk in
the vinegar and the remaining extra-virgin olive oil. Season with salt and pepper.

Remove the lardons from pan and drain on a paper towel lined plate. Set aside. In the same skillet, add butter
and crack eggs 1 at a time and cook 2 minutes per side, or until yolks are set.

While the eggs are cooking, arrange frisee in a large bowl. Pour dressing over frisee and toss to coat.

On 6 plates, arrange a mound of salad and top with fried eggs. Garnish with the lardons, set 2 croutons on
each plate and serve immediately.