White Wine Poached Egg with a Bacon-Frisee Salad

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1 or 2 slices ciabatta bread, grilled with extra-virgin olive oil

Salad

8 ounces bacon, cut into lardons, reserving at least 1/2 cup bacon fat for dressing (good for 4 servings)

2 medium heads frisee, trimmed and outer leaves removed and soaked in ice water with a big pinch kosher salt

1 head fennel, halved, cored and sliced paper thin on a mandolin, and add to ice water with frisee

1 heaping tablespoon Pickled Onions, recipe follows

1 handful frisee, trimmed and washed

2 tablespoons Warm Vinaigrette dressing, recipe follows

Poached Egg

About 2 cups white wine, for poaching (or about 1-inch liquid in small saucepan)

Splash white wine vinegar, for poaching

1 bouquet garni (1 clove garlic, bay leaf, shallot, 1/2 teaspoon peppercorns in cheesecloth tied with butcher's twine with extra string to tie to handle of pot)

Pinch kosher salt

1 chicken egg, cracked into individual ramekin

Sea salt

Freshly ground black pepper

Warm Vinaigrette

1/2 shallot, minced (1 tablespoon)

1/2 clove garlic, smashed

Pinch kosher salt

1/4 cup red wine vinegar or big splash

1 tablespoon Dijon mustard

1/2 cup warm bacon fat

Freshly ground black pepper

Pickled Onions

2 pounds red onions, sliced

White wine vinegar

Sugar

Kosher salt

4 cloves garlic

2 bay leaves

2 tablespoons coriander seeds

2 tablespoons black peppercorns

1 tablespoon crushed red pepper flakes

2 teaspoons mustard seeds