Ingredients
- 1/4 baguette or crusty bread
- 6 slices of bacon
- 1 large shallot
- ½ small bunch chives
- frisée (about 1 large head)
- 3 Tbsp extra-virgin olive oil
- Kosher salt
- black pepper
- ¼ cup + red wine vinegar
- 1 tbsp honey
- 2 eggs
Instructions
- Heat extra-virgin olive oil in a skillet over medium until shimmering. Tear up bread and put in skillet and toast until golden brown and crisp in some areas, 4–5 minutes. Salt and freshly ground black pepper and transfer to a plate.
- Cut up bacon and cook on medium for 4-5 mins, until almost crispy. Then add shallots until shallots softened, about 2 minutes. Remove skillet from heat and stir in ¼ cup red wine vinegar, and add honey scrapping the bottom of the pan.
- Poach egg.
- Serve bacon vinaigrette on top of frisée. Garnish with toasted baguette and chives with poached egg on top.
I made this recipe with a few changes to suit my family’s taste preferences.