- 450 g frisée lettuce
- 225 g bacon
- 2 shallots
Tear frisée into pieces with your hands and add to a large bowl. Chop bacon into bite-sized chunks. Peel and mince shallot.
- 2 tbsp distilled white vinegar
- 4 eggs
Bring a pot of water to a simmer. Add distilled white vinegar and crack in the eggs, one by one, using a spoon to help keep their shape as they sink to the bottom of the pot. Let cook for approx. 3 – 4 min., then use a slotted spoon to remove. Drain well and pat dry with paper towels if needed.
- 2 tbsp olive oil
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
Heat a frying pan over medium heat and add olive oil. Add bacon and cook until crisp on all sides, approx. 8 min., then remove and set aside. Add shallot and let cook for another minute, then add white wine vinegar and Dijon mustard. Stir and bring to a boil, then remove from heat.
- chives (for garnish)
Pour warm bacon dressing over the frisée. Toss and season with salt and pepper. Portion out onto individual plates and top each with an egg and a sprinkle of finely chopped chives. Serve immediately and enjoy!