Frisee Salad With poached Eggs and Bacon

Frisee Salad With poached Eggs and Bacon

Serves 4,Prep 10 Min, Cook 15 Min

4 slices country breod
1 tbsp. EVOD
2 cloves peeled garlic halved and 1 Finely chopped Salt and pepper
4 oz. thick-cut bacon sliced crosswise 1/4inch thick
4 eggs
1/2 lp. frisee torn into large pieces
3 tbsp. red wine Vinegar

1. Preheat the broiler. Place the bread slices on a baking sheet and brush 1 side with the EVOO. Broil until Iighdy browned, about 3 minutes. Remove and n.lb with the halved garlic clove. Season with salt and pepper.

2. In a large skillet,. cook the bacon over medium heat. stirring, until lightly browned, about 5 minutes Remove from the heat.

3. Fill a medium skillet with water to a depth of about 2 inches: bring to a simmer Crack each egg into a ra mekin or teacup, then tip the eggs 1 at a time into the simmering water (altematively use an egg poacher or egg rings). Poach over medium heat until the whites are set and Uweyolksare soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper-towel-lined plate and gently blot dry.

4. Add the frisée to a large, heatproof bowl. Reheat the bacon in the large skillet over medium heat. Add the
chopped garlic and cook, stinring, until fragrant, 30 seconds. Stir in Une vinegar and cook until simmering. Toss the bacon dressing with the frisée. Mound onto 4 plates and top each with a poached egg; season. Serve with the garlic