Frisee Salad With Poached Egg & Bacon

Step 1: Preheat broiler.

Step 2: Arrange breat slices on a baking sheet and brush one side with he olive oil and season w salt & pepper.

Step 3: Broil about 4" from broiler element til golden brown, 2-3 minutes, then turn slices over and toast.

Step 4: Remove from oven and while warm, rub one side of ech toast with the cut surface of the halved garlic clove; transfer to a rack and set aside.

Step 5: Fill a large bowl with water and set aside. (use hot water if serving the salad immediately, cold if making ahead.)

Step 6: To poach the eggs, fill a large saucepan with 3" water, add white vinegar, and bring to a boil over medium heat.

Step 7: Break one of the eggs into a ramekin or teacup.

Step 8: Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the egg maintain its shape

Step 9: Decrease the heat to medium-low so water is at a gentle boil and slide the egg into the center.

Step 10: REduce heat and poach the egg until white is solid and yolk is firm but still soft to the touch, 3-4 minutes.

Step 11: Using a slotted spoon, remove the egg and transfer to the bowl of water, set aside.

Step 12: Return the water to a gentle boil and repeat the process with the other eggs.

Step 13: Line a plate with paper towels.

Step 14: To cook bacon, heat a large skillet over medium heat, add bacon and cook until crisp and brown, 5-7 minutes.

Step 15: Using a slotted spoon, transfer the bacon to prepared plate, set aside.

Step 16: To make dressing, drain off all but about 2T of the bacon fat from the skillet.

Step 17: Add the shallot and cook until translucent, about 1 minute, then add the chopped garlic and cook til fragrant, 30-45 seconds.

Step 18: Add red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan)

Step 19: Add the greens to the skillet, and toss to coat and wilt slightly; taste and adjust for seasoning with salt & pepper.

Step 20: To serve, divide the salad amoung serving plates.

Step 21: Using a slotted spoon, transfer the eggs from the bowl of water to paper towels, gently pat them dry.

Step 22: Place an egg on top of each bed of dressed greens. Garnish with reserved bacon and season with pepper.

Step 23: Serve with garlic toasts.