Also known as curly endive, frisée is a slightly bitter green with crisp, lacy leaves. If you can't find it, substitute a salad blend with frisée or radicchio. Put water on to boil while the croutons toast.
4 (1-ounce) slices rye bread, cut into 1/2-inch cubes
6 slices applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
1/3 cup white wine vinegar
1 tablespoon chopped fresh tarragon
3 tablespoons olive oil
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 head frisée, torn (about 8 ounces)
1 tablespoon white vinegar
4 large eggs
Cracked black pepper (optional)
How to Make It
Preheat oven to 400°.
Arrange bread in a single layer on a baking sheet; bake at 400° for 20 minutes or until toasted, turning once. Cool.
Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings; set bacon aside. Combine 1 tablespoon drippings, white wine vinegar, and next 4 ingredients (through ground pepper) in a large bowl, stirring with a whisk. Add croutons, bacon, and frisée, tossing to coat. Place 2 cups salad mixture on each of 4 plates.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add white vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; top each serving with 1 poached egg. Sprinkle with cracked pepper, if desired.
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