Frisee with Croutons, Bacon & Poached Eggs
My trick for making croutons is that I use hand-cut bread (in this case, a white bread from Amy’s) and I toast them twice in the toaster on medium. When the toast pops up I let it sit for a minute and then I toast it again. I cut whole cloves of garlic in half and rub the garlic into the toast.
- 8 slices bacon (mine was from Oscar’s Smokehouse)
- 5 to 6 cups frisée
- 3 or 4 slices white bread
- 1 clove garlic, halved
- Finely chopped fresh sage
- Sea salt and pepper
- 2 tablespoons Spanish olive oil
- 3 tablespoons good-quality Spanish sherry vinegar
- 1 tablespoon lemon juice
- White vinegar
- 4 eggs
Preheat the oven to 375°F. Arrange 6 slices of the bacon in a single layer on a slotted broiler pan. Bake until crispy, 15 to 18 minutes.
Put the frisée in a salad bowl and set aside.
Meanwhile, toast the bread twice and rub with the cut garlic and then the sage. Season with salt and pepper, then cube it into bite-sized croutons.
In a skillet, heat the oil (2 turns of the pan) over medium heat. Chop the remaining 2 slices bacon and add to the pan. Cook until very crisp and the fat is rendered. Add the vinegar. Poured that down over the frisée and add the lemon juice; season with salt and pepper. Toss, toss, toss. That’s the salad. You can toss in the croutons if you’d like them to get a little soft or you can throw them in last minute when you’re ready to serve.
In a large skillet, bring about 2 inches of water and a splash of vinegar (the vinegar helps the egg white coagulate so you don’t end up with feathery poached eggs) to a low boil. Crack 1 egg at a time into a ramekin to remove any shell and to make the transfer into the simmering water gentler. Slip the eggs into the simmering water and poach 2 minutes for medium to soft poached eggs (about 20 seconds less for very soft) and 2 1/2 to 3 minutes for medium to firm.
Serve the salad with the bacon on the side and the poached egg up on top.