Salade Lyonnaise (Frisée Salad with Bacon and Poached Egg)

Instructions

1. Toss the bread cubes with the olive oil in a skillet over medium heat. Cook for 5 minutes, turning, until golden. Rub the hot croutons with the cut garlic and set aside.
2. In the same skillet, cook the bacon over medium heat for 6 to 8 minutes until crisp. Lift it onto paper towels and keep 1 tablespoon of the fat in the pan.
3. Add the shallot to the bacon fat and cook for 1 minute. Stir in the mustard, vinegar, olive oil, pepper and a pinch of salt, and warm for 30 seconds, scraping the pan. Take off the heat.
4. Bring a wide pan of water to a gentle simmer and add the white vinegar. Crack each egg into a cup and slide it into the water.
5. Poach the eggs for 3 minutes, until the whites are set and the yolks are still runny. Lift out with a slotted spoon and drain on paper towels.
6. Toss the frisée with the warm vinaigrette in a large bowl and divide among plates.
7. Top each salad with bacon, croutons and a poached egg. Add a grind of pepper and serve right away.

Tips

• Frisée is slightly bitter. If you cannot find it, use curly endive, escarole or a mix of baby spinach and arugula.
• Poach the eggs ahead and hold them in warm water for up to 10 minutes. Runny yolks are lightly cooked, so cook them firm for young children and pregnant guests.