Ingredients

• 3 tablespoon extra-virgin olive oil, divided
• 8 ounces Canadian bacon, cut into 1/2-inch dice (1 3/4 cups)
• 2 medium hea frisée, or curly-leaf endive lettuce, torn (8 cups)
• 1 large shallot,minced
• 3 tablespoon white-wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 4 large eggs

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Cooking Directions

Step 1

Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.

Step 2

Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper. Pour this mixture onto the lettuce; toss to coat.

Step 3

Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.

Step 4

Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.