Food Network: Poached Eggs with Frisee Salad

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Poached Eggs with Frisee Salad
Recipe courtesy Wolfgang Puck, 2003

Ingredients
1/4 cup white wine vinegar, plus 1/2 cup white wine
vinegar
Salt and freshly ground black pepper
6 eggs
3 slices bacon, chopped
1 teaspoon sugar
6 cups frisee, cleaned
Croutons

Instructions
In a large, deep saute pan bring 2 1/2-inches of water

to a boil. When the water comes to a boil, lower the heat to a bare simmer. There
should only be small, infrequent bubbles on the surface. Add 1/4 cup vinegar and
some salt to the water. Crack 1 egg into a small bowl, making sure the yolk
remains unbroken. Gently slip the egg into the simmering water, using a spoon to
make sure the egg is completely covered. Repeat with the remaining eggs. Cook to
desired degree of doneness, 3 to 5 minutes. When the eggs are done, remove from
the water with a slotted spoon. Place on clean paper towels or kitchen towel to
drain. Set aside.

In a small saute pan, cook the bacon until browned and crisp. Remove all but 2
tablespoons of the fat. Add the remaining 1/2 cup of white wine vinegar and stir,
scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook
until the vinegar is reduced by half. Add the sugar and cook until it is
dissolved. Season with salt and pepper.

Pour half of the bacon dressing over the frisee and toss with croutons. Divide the
salad among 6 plates. Top each portion with a poached egg and a drizzle of the
remaining dressing.