Frisee Lardon

INSTRUCTIONS:

FOR THE EGG:

1. Fill a medium saucepan with water and add the distilled vinegar. Bring to a boil then reduce down to a simmer.
2. Crack each egg individually into a small bowl.
3. Dip a large ladle into the water to warm it. Then pour most, but not all the water out.
4. Add an egg to the ladle and slowly lower it into the water and hold it there until the white begins to set.
5. Gently lay the egg into the water and swirl the water. Let cook until the white is fully set.
6. Use a slotted spoon to remove the egg and let the water drain on a paper towel and cook the remaining eggs.

FOR THE CROUTONS:

1. Cut the brioche into large cubes and toss in a bowl with olive oil and salt.
2. Bake in the oven at 350 until golden brown. (about 10min)
3. Remove and let cool.

FOR THE SALAD:

1. In a large sauté pan, add a drizzle of olive oil over medium heat.
2. Add the lardons and sauté until crispy and cooked through.
3. Add the shallots and sauté until soft. Add the sherry vinegar and mustard and scrape the crispy bits off the bottom of the pan.
4. Add the frisee to a bowl with the parsley, chives and a few of the croutons and top with the dressing.
5. Add the frisee to the plate and top with more lardons, chives, croutons and seasoned poached egg.