Poached Egg And Bacon Salad Recipe

• A handful of Fresh Frisee Lettuce (torn into bite sized pieces)
• 2 strips Bacon
• 1 tsp Shallots, chopped
• 1 slice French or Italian Bread (a little butter to make buttered croutons)
• 1 Egg, poached
• 1 tbsp Olive Oil
• 1 tbsp Wine Vinegar
• 1/2 tsp Dijon Mustard
• Salt and Pepper, to taste

• Cook two strips of bacon on medium heat for about 5 minutes, or until done.
• Remove from heat and drain off excess fat on a paper towel. Once it cools down, chop it.
• Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan, with a teaspoon of melted butter.
• Do not stir bread, unless to turn to a different side once one side is toasted.
• Poach egg in your favorite way.
• Layer the frisée, bacon, shallots, and croutons on a salad plate.
• In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad.
• Top with the poached egg and serve.