Kosher salt and freshly ground black pepperto taste
2tbsp.extra virgin olive oil
8oz.friséetorn into bite-size pieces
1tbsp.white wine vinegar
4eggs
Instructions
Boil bacon and 1 cup water in a 12" skillet.
Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified.
Add reserved bacon and the frisée; toss and divide between 4 plates.
Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water.
Crack eggs, one at a time, into a ramekin, and slide into water; cook until whites are set, about 2 minutes.
Using a slotted spoon, divide eggs between plates; garnish with more black pepper.