WHAT DO I NEED?
Serves four5tbsp extra virgin olive oil2tbsp wine vinegar1tsp Dijon mustard250g lardons or a slice of poitrine fumee (thick-cut smoked bacon) cut into 2cm lardons4 eggs1 frisee salad, washed, spun, leaves detached and torn into manageable piecessalt and freshly ground pepperWHAT SHOULD I DO?Make a vinaigrette by combining the oil, vinegar and mustard. Season lightly as the poitrine is very salty.
Fry the poitrine in a pan until golden and crispy. There is no need to add oil or butter. Meanwhile, lightly poach the eggs.
Put the prepared frisee in a salad bowl and toss it with the dressing. Sprinkle on the lardons - avoid pouring in the fat from the pan - and serve, setting the eggs on top.
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