Ingredients

• 3 heads frisee, inner white part only, washed well and spun dry
• 2 tablespoons olive oil
• 5 ounces slab bacon, cut into 1/2 by 1-inch pieces
• 2 shallots, finely chopped
• 3 tablespoons sherry vinegar
• Coarse salt and freshly ground pepper
• 2 to 3 large eggs
• 1 tablespoon chopped flat-leaf parsley

Browse by ingredient

Instructions

1. Place frisee in a large bowl. Set aside. Heat a medium saute pan over medium-high heat. Add 1 tablespoon oil, and bacon. Cook until lightly browned, stirring occasionally, about 3 minutes. Add shallots, lower heat to medium and cook until translucent, about 2 minutes. Add vinegar. Raise heat and simmer for 30 seconds. Season with salt and pepper. Add remaining 1 tablespoon oil and swirl to combine. Set aside.
2. Bring a small pot of water to a boil. Reduce to a simmer. Break 1 egg at a time into boiling water. Poach for about 2 minutes for a runny egg, longer if desired.
3. While the eggs are poaching, pour warm dressing over frisee. Sprinkle with parsley. Toss to combine. With a slotted spoon, 1 at a time, remove eggs from water. Pat dry on a clean kitchen towel. Place on frisee. Serve immediately.