Easy Poached Egg Salad

• 1 head butter lettuce
• 1 bunch frisee lettuce
• 1 teaspoon vinegar or lemon juice
• 2 large eggs, at room temperature
• 4 slices thick-cut bacon
• 1/4 cup Vinaigrette

1. Wash and dry lettuce and frisee, then tear into large pieces and arrange on two plates.
2. In a skillet, fry bacon until crisp and set aside to drain on paper towels.
3. Fill a large pot with at least 6 inches of water and add a teaspoon of vinegar or lemon juice
4. Bring the water to a full boil, then turn the heat down so that the water is only slightly boiling.
5. Crack the eggs into two shallow bowls or ramekins and then slowly slide them into the water and cook for about 4-5 minutes.
6. Gently remove the eggs using a slotted spoon, allowing the water to drain through the spoon, and place on on top of each salad.
7. Roughly chop bacon and sprinkle over salad.
8. Drizzle with vinaigrette and serve.

butter lettuce, frisee lettuce, vinegar, eggs, bacon, vinaigrette

Taken from www.foodrepublic.com/recipes/easy-poached-egg-salad/ (may not work)