100g (3½oz) bacon or pancetta lardons
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 shallot, fi nely chopped
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
a splash of vinegar (white wine or malt)
100g (3½oz) frisée or curly endive
Cook the lardons in a frying pan with the olive oil for a few minutes until lightly browned and crisp.
Remove with a slotted spoon on to some kitchen paper. Add the vinegar to the pan and scrape with a wooden spoon, followed by the shallot and mustard. Stir well and remove from the heat. Whisk in the extra virgin olive oil to ﬁnish the dressing.
Bring a pan of water with the vinegar up to a simmer. Crack the eggs into the water and poach gently for about 3 minutes, or until the whites have set. Remove from the pan with a slotted spoon on to kitchen paper to drain. Alternatively, you can soft-boil and peel the eggs.
Toss the frisée in the dressing and bacon lardons so that it’s well coated. Divide between 2 plates and top each one with a poached egg.Add croutons if you want to a bit more crunch, and if you don’t need it to be gluten or wheat free.
To poach eggs, crack them into small ramekins and slowly lower into simmering water that has been whisked vigorously.