- 4 eggs (see note)
- 80 ml olive oil (1/3 cup)
- 300 gm piece of bacon, cut into lardons
- 1 clove of garlic, bruised
- 2 tbsp white wine vinegar
- 2 cups loosely packed frisèe
- 1 cup loosely packed chervil sprigs
- 1 witlof, leaves separated
- ¼ cup thinly sliced chives
- To taste: clarified butter
- 12 1cm-thick slices of baguette
- 1For croûtons, heat clarified butter in a frying pan over medium-high heat and cook bread in batches for 1-2 minutes each side or until golden, then drain on absorbent paper and, when cool enough to handle, break into rough pieces and place in large bowl.
- 2Poach eggs in a saucepan of simmering salted water for 3-4 minutes for soft (or until cooked to your liking), drain and keep warm.
- 3Heat 1 tbsp olive oil in a frying pan over medium high heat, add bacon and garlic and cook for 3-4 minutes or until bacon is crisp, then, using a slotted spoon, remove bacon and add to croûtons, discarding garlic.
- 4Add remaining oil and vinegar to the pan, mix to combine and season to taste with sea salt and freshly ground white pepper, then remove from heat.
- 5Add frisèe, chervil, witlof and 2 tbsp chives to croûtons and bacon, drizzle with a little warm vinaigrette and toss to combine. Divide among plates, top each with a poached egg, scatter with remaining chives and drizzle with remaining dressing. Serve immediately.
Note For poaching, eggs should be as fresh as possible. Fresh eggs will lie on their sides, not float, when placed in a bowl of cold water.
Drink Suggestion: Cru Beaujolais from near Lyon – light, fruity red gamay.