French Frisée Salad With Bacon And Poached Eggs

• 4 (1-ounce) slices rye bread, cut into 1/2-inch cubes
• 6 slices applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
• 1/3 cup white wine vinegar
• 1 tablespoon chopped fresh tarragon
• 3 tablespoons olive oil
• 1/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 head frisee, torn (about 8 ounces)
• 1 tablespoon white vinegar
• 4 large eggs
• Cracked black pepper (optional)

1. Preheat oven to 400u0b0.
2. Arrange bread in a single layer on a baking sheet; bake at 400u0b0 for 20 minutes or until toasted, turning once. Cool.
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 frisee, tossing to coat. Place 2 cups salad mixture on each of 4 plates.
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.

rye bread, bacon, white wine vinegar, tarragon, olive oil, kosher salt, freshly ground black pepper, head frisuee, white vinegar, eggs, black pepper

Taken from www.myrecipes.com/recipe/french-frise-salad-with-bacon-poached-eggs (may not work)