Frisee Salad with Egg and Bacon

Name: Frisee Salad with Egg and Bacon
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 4 pieces thick-cut bacon, diced; 2 tablespoons minced shallots; Extra-virgin olive oil, as needed; 1/4 cup red wine vinegar, plus more for poaching eggs, optional; 2 teaspoons Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 eggs; 8 cups frisee lettuce; 2 tablespoons minced fresh chives

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

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Ingredients

4 pieces thick-cut bacon, diced

2 tablespoons minced shallots

Extra-virgin olive oil, as needed

1/4 cup red wine vinegar, plus more for poaching eggs, optional

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 eggs

8 cups frisee lettuce

2 tablespoons minced fresh chives

Directions

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Watch how to make this recipe.

In a medium skillet over medium heat, saute the bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Turn the heat off and whisk the shallots into the bacon grease. There should be about 1/4 cup of bacon grease; if it's shy of that amount, add some extra-virgin olive oil.
In a small bowl, whisk the vinegar and Dijon until emulsified. Add in the bacon grease mixture and whisk. Whisk in the salt and pepper.
To poach the eggs: Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add a little vinegar if using. Crack the eggs, slipping them gently into the water one at a time, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
In a large salad bowl, toss the frisee with the dressing and bacon. Divide the lettuce among 4 serving bowls and top each with an egg and a sprinkle of chives.