Salade Frisee with Smoked Duck and Poached Eggs

• 4 large eggs
• 8 cups greens, either baby lettuce or mache
• 1 cup purslane, arugula, escarole, or other bitter salad greens
• 3 ounces smoked duck, diced turkey bacon, or kosher beef fry, cut into small chunks
• Oil for sauteeing
• 1 large shallot, finely chopped
• Sea salt and freshly ground pepper to taste

1. Put the eggs in a small saucepan filled with water.
2. Bring to a boil, and cook for 4 minutes, then drop the eggs into ice water for a minute.
3. While the eggs are cooking, arrange all the lettuce and greens on eight individual plates.
4. Saute the duck, turkey bacon, or beef fry in a little oil in a frying pan.
5. Add the shallot and cook until the meat is crisp.
6. As soon as the eggs are ready, shell them and cut them in half.
7. Arrange one half of each egg on a bed of lettuce.
8. The yolk will spill over onto the salad.
9. Top with the diced meat and the shallot and a sprinkling of sea salt and freshly ground pepper.
10. Repeat with the other servings.
11. Serve warm.

eggs, mache, purslane, turkey bacon, sauteeing, shallot, salt

Taken from www.epicurious.com/recipes/food/views/salade-frisee-with-smoked-duck-and-poached-eggs-373964 (may not work)