Bacon and Egg Salad
- prep time 5 min
- total time 13 min
- serves 2
A splash of white wine vinegar
About 1/4 pound/250 g trimmed frisée
4 slices bacon, cut into small pieces (about 4 ounces/110 g total)
3 tablespoons red wine or balsamic vinegar
1 to 2 tablespoons olive oil
Salt and pepper
1. Poach the eggs: bring a shallow pan of water to the boil. Add a splash of white wine vinegar. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. Break in the eggs, one at a time. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes. Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). Turn off the water, and cover to keep warm for reheating the eggs.
2. Wash the greens and spin them dry. Fry the bacon in a sauté pan or wok until crisp, about 5 minutes. Deglaze the pan with the vinegar and boil to reduce to about 2 teaspoons. Add enough oil to make a dressing. Toss the greens in the pan for a few seconds just to coat– don’t let them wilt.
3. Divide among two plates and season with fleur de sel and freshly ground pepper. Reheat the eggs in the water for a second or two, lift out, drain, and set alongside each salad. Season, and serve.