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Instructions |
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Tear frisee into bite-size pieces and put in a large bowl.Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons). Cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.
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Have ready another skillet with 1-inch warm water. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg into a teacup. Slide 1 egg into simmering liquid, immediately push white around yolk.
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Add remaining 3 eggs in same manner. Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks.Immediately transfer eggs to skillet of warm water. Reheat bacon in its skillet over moderate heat. Add shallot and cook,1 min.
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Add red-wine vinegar and boil 5 seconds. Immediately pour hot dressing over frisee and toss with salt and pepper to taste. Divide salad among 4 plates and top with drained poached eggs.
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Originally Submitted
4/9/2004
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