Frisee Salad with Bacon and Poached Eggs

There a few different things going on here, but don’t let that intimidate you. Take your time. Read through all of the steps first. It’s all easy stuff.

Stack the bacon and cut it crosswise into small pieces. Place a small skillet on the stove and turn the heat on to medium. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Use tongs to lift the bacon pieces onto a small paper towel-lined plate.

Tear the root end away from the frisee and discard any leaves that are discolored. Place the frisee in a salad spinner, rinse, and spin dry (you should get about 4 cups). Place in a large bowl. Crumble in the blue cheese.

In a small bowl, whisk together the red wine vinegar, oil, salt, and pepper (about 6 turns on pepper mill).

To poach the eggs, fill a medium saucepan ¾ full with water. Place over high heat and let come to a boil. Lower the heat to medium so the water simmers gently. Add the white wine vinegar. One at a time, crack the eggs into a small bowl. Hold the bowl just over the surface of the water and let the egg slide in. Cook until the whites are set and the yolks still soft, 3 to 4 minutes. Use a slotted spoon to lift the eggs onto a paper towel-lined plate.

Toss the salad with the bacon and vinaigrette and divide among plates. Top each with an egg and some pepper. Serve with a toasted baguette, if you like.