Bacon and Egg Salad

• 6 ounces slab bacon, cut into 1/2-inch pieces
• 1 shallot, sliced
• 3 tablespoons champagne vinegar, divided
• 4 large fresh farm eggs
• 1/2 pound frisee (about 2 large heads) washed, dried, and chopped into bite-size pieces
• Kosher salt and freshly cracked black pepper

1. Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain.
2. Add the shallots to the pan and cook until softened, 2 to 3 minutes.
3. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
4. In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer.
5. Crack the eggs, 1 at a time, and gently slip them it into the water.
6. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
7. Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat.
8. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste.
9. Serve immediately.

bacon, shallot, champagne vinegar, eggs, kosher salt

Taken from www.foodnetwork.com/recipes/claire-robinson/bacon-and-egg-salad-recipe.html (may not work)