Bacon and Egg Salad

Ingredients

• 6 ounces bacon cut into 1/2-inch pieces
• 3 tablespoons champagne vinegar divided
• 4 large farm eggs fresh
• 0.5 pound frisée dried washed chopped ( 2 large heads)
• 4 servings kosher salt and freshly cracked pepper black
• 1  shallots sliced

Equipment

• frying pan
• paper towels

Directions

1. Watch how to make this recipe.
2. Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain.
3. Add the shallots to the pan and cook until softened, 2 to 3 minutes.
4. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
5. In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer. Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
6. Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste.
7. Serve immediately.