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Hands-On Time
16 Mins
Total Time
1 Hour 2 Mins
Yield
4 servings
Oxmoor House

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Arrange bread in a single layer on a baking sheet; bake at 400° for 20 minutes or until toasted, turning once. Cool.

Step 3

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.

Step 4

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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